Ingredients
15 g dried shiitake mushrooms, 500 g (about 1 lb) Chinese okra (luffa gourd).
Seasonings
20 g cooked peanut oil, 25 g cornstarch, 15 g sesame oil, 5 g Shaoxing wine and 5 g fresh ginger, 1 g salt and 1 g MSG (or to taste).
Instructions
1. Remove the stems from the dried shiitake mushrooms, wash them, soak until softened, then drain, reserving the soaking liquid; let the liquid settle, then pour the clear portion into a separate bowl and set aside. Peel the ginger and grate it into a very fine paste, then steep in water and use only the ginger juice. Peel the loofah (Chinese okra), split it lengthwise, then cut crosswise into 1-inch slices; blanch briefly in boiling water, then plunge into cold water.
2. Place a wok over high heat and add peanut oil. Sizzle the ginger juice, then add Shaoxing wine, salt, MSG, shiitake mushrooms, and loofah. Slowly drizzle in the water starch mixture (25 g starch mixed with 25 g water), add sesame oil, and flip the wok to toss everything together. This dish is visually elegant, with a tender texture and a fresh, fragrant flavor.