Ingredients
Tender tofu, dried tofu sticks, shiitake mushrooms, corn, and bok choy, all to taste.
Seasonings
Oyster sauce, light soy sauce, dark soy sauce, sugar, salt, cornstarch, and sesame oil, each to taste.
Instructions
1. Soak the dried tofu sticks until soft, then cut into sections; soak the shiitake mushrooms until rehydrated, remove the stems and cut them up; blanch the bok choy in boiling water and drain; take out the tofu and slice it.
2. Place the tofu in a non-stick pan with oil and pan-fry, gently pushing it along the edge of the pan with a wooden spatula, then use a spoon to help flip it over and fry the other side, finally remove from the pan.
3. Heat oil in a wok, sauté scallions and minced garlic until fragrant, then add mushrooms and dried tofu sticks, stir-frying briefly. Add cooking wine, light soy sauce, dark soy sauce, sugar, and salt to taste, followed by water until it reaches about halfway up the ingredients. Turn the heat to high and reduce the sauce until thickened and flavorful, then add corn kernels and bok choy.
4. Create a well in the center of the vegetables in the pan, place the tofu in the well to absorb the sauce, then pour in the cornstarch slurry. Once the sauce has thickened, drizzle with a few drops of sesame oil and serve.