Ingredients
200 g (about 7 oz) rehydrated wood ear mushrooms, 1 lettuce and 1 pineapple.
Seasonings
1.5 tablespoons salad oil, 1 tablespoon each wet starch and vegetable oil, 1 teaspoon each salt and MSG, 0.5 tablespoon sugar.
Instructions
1. Remove any grit from the wood ear mushrooms, wash them, and cut into large pieces; peel and wash the lettuce, then slice thinly; wash the pineapple, peel, and slice.
2. Heat vegetable oil in a wok over medium heat until it reaches 50% hot, then add wood ear mushrooms, lettuce slices, pineapple slices, salad oil, salt, sugar, and MSG, stir-fry for 3 minutes, thicken with a wet starch slurry, stir well, and transfer to a serving plate. This dish is slightly tangy with a hint of sweetness, refreshing and appetizing.