Ingredients
150 g fresh broth, 500 g (about 1 lb) rehydrated shiitake mushrooms, 50 g (about 1.75 oz) peeled winter bamboo shoots.
Seasonings
30 g peanut oil, 20 g soy sauce, 15 g sesame oil, 5 g sugar, 3 g wet cornstarch slurry, and 1 g MSG.
Instructions
1. Slice the winter bamboo shoots into thin pieces about 4 cm (1.5 inches) long; remove the stems from the shiitake mushrooms and rinse them thoroughly under clean water.
2. Heat a wok over high heat, add oil and heat until it reaches 60-70% hot (about 350-375°F), then add the sliced winter bamboo shoots and stir-fry. Add the mushrooms, along with soy sauce, sugar, MSG (or omit), and 150 g (about 2/3 cup) of fresh stock. Bring to a boil over high heat, then reduce to low heat and simmer for about 15 minutes, until the mushrooms are tender and have absorbed the sauce, plumping up. Return to high heat to reduce the sauce, thicken with a cornstarch slurry, toss a few times, drizzle with sesame oil, and plate. This dish features tender, savory mushrooms with a delicate, aromatic flavor.