Ingredients
8-9 rehydrated shiitake mushrooms; 1 napa cabbage heart.
Seasonings
250 g (about 1 cup) peanut oil (50 g/3.5 tbsp will be used), 50 g (about 1/3 cup) water starch, and scallion sections, MSG, sugar, minced ginger, salt, and Shaoxing wine to taste.
Instructions
1. Wash the shiitake mushrooms; cut the napa cabbage hearts into strips 8 cm long and 1.5 cm wide.
2. Heat peanut oil in a wok to 350°F (about 175°C), then briefly deep-fry the bok choy hearts in batches until just tender, remove and arrange neatly on a serving plate.
3. Leave 25 g (about 2 tablespoons) of peanut oil in the wok, add scallion segments and minced ginger and briefly fry, then add cooking wine, water, salt, MSG, sugar, shiitake mushrooms, and bok choy. Simmer over low heat until the liquid thickens and the vegetables are infused with flavor, then drizzle in water-starch mixture to thicken the sauce. This dish is aromatic and deliciously savory.