Ingredients
50 g each of dried shiitake mushrooms, winter bamboo shoots, carrots, bok choy, dried tofu sticks, fried gluten puffs, wood ear mushrooms, and egg crepe, plus to taste black moss (hair vegetable) and 200 g (about 1 cup) chicken broth.
Seasonings
80 g vegetable oil, 50 g soy sauce, sesame oil to taste, 2 g sugar, 5 g each salt, MSG, chopped scallions, and ginger water.
Instructions
1. Rinse the shiitake mushrooms and cut them in half. Separately wash the winter bamboo shoots, carrots, bok choy, and wheat gluten, then slice them into 0.3 cm thick pieces and blanch in boiling water until cooked through.
2. Cut the egg crepe into diamond-shaped pieces; pick over and wash the hair moss clean, then shape into small balls; after the bean curd sticks have been fully rehydrated, cut them into 3 cm (about 1.2-inch) sections.
3. Pour vegetable oil into a wok and heat over high heat. Add scallions and ginger, stir-frying briefly, then immediately add the black mushrooms, winter bamboo shoots, and carrots, stir-frying for a moment. Next, add the bok choy, tofu sticks, gluten puffs, egg sheets, black moss balls, chicken broth, and seasonings such as salt, sugar, MSG, and soy sauce. Stir-fry everything until well combined, then drizzle with sesame oil and serve. This dish is vibrant in color, with a tender and savory texture, delicious and enjoyable for all ages.