Ingredients
2 g dried white fungus (snow fungus), 50 g pea shoots.
Seasonings
15 g chicken fat, 3 g salt, 2 g each of MSG and Shaoxing wine, and water starch as needed.
Instructions
1. Soak the white fungus in water until softened, remove the tough root, rinse clean, then steep in boiling water until tender; pick and wash the pea shoot leaves.
2. Place a wok over high heat, add enough water, then season with salt, MSG (or omit), and cooking wine. Add the snow fungus and simmer for 2-3 minutes. Thicken with a water-starch slurry, drizzle with chicken fat, then flip the wok in one large motion to slide the contents onto a plate. Blanch the pea shoots in boiling water until just cooked, then scatter them over the snow fungus. This dish is visually appealing, refreshingly crisp and tender, making it a nourishing delicacy.