Ingredients
25 g fresh broth, 300 g rehydrated black wood ear mushrooms, 50 g water chestnuts.
Seasonings
30 g soy sauce, 20 g white sugar, 15 g rice vinegar, 5 g wet starch (cornstarch mixed with water), and 50 g cooked peanut oil.
Instructions
1. Rinse the black fungus in cold water, soak until rehydrated, drain well, and slice into pieces.
2. Wash and peel the water chestnuts, then crush them with the side of a knife.
3. Heat 40 g (about 3 tablespoons) of peanut oil in a wok over medium-high heat until it reaches about 70% hot (just starting to shimmer), then add the wood ear mushrooms and water chestnuts and stir-fry.
4. Add white sugar, soy sauce, and fresh broth, bring to a boil, then thicken with a cornstarch slurry, add rice vinegar, and drizzle with 10 g (about 2 teaspoons) of cooked peanut oil to finish. This dish features a striking contrast of black and white, with a smooth, silky texture and a refreshing taste.