Ingredients
250 g vegetable broth, 150 g all-purpose flour, 150 g bok choy hearts, 1 egg, 25 g rehydrated wood ear mushrooms, 50 g bamboo shoot slices.
Seasonings
50 g (about 1/4 cup) cooked peanut oil, 5 g MSG, 10 g (about 2 teaspoons) salt.
Instructions
1. Place the flour in a bowl, add the egg and 50 g (about 1/4 cup) of water, gradually adding the water while stirring until a thick, sticky batter forms, then set aside.
2. Bring water to a boil in an iron wok, then use a knife to slice the thick batter from the edge of the bowl into the pot in coin-sized pieces (the "dough fish"), and once they float to the surface, scoop them out with a slotted spoon, plunge them into ice water to cool and make them smooth and slippery, then drain well.
3. Heat a wok over high heat, add 50 g (about 1/4 cup) of cooked peanut oil, and once hot, add the bok choy hearts and stir-fry. Add sliced bamboo shoots, wood ear mushrooms, and fresh broth, bring to a boil, then season with MSG and salt. Add the dough fish pieces, bring everything to a boil together, then transfer to a bowl and serve. This dish has a smooth, silky texture and is absolutely delicious.