Ingredients
150 g dried bean curd sticks (about 5 oz), 100 g mung bean sprouts (about 3.5 oz), and 100 g rehydrated wood ear mushrooms (about 3.5 oz).
Seasonings
Peanut oil 20 g (about 1½ tablespoons), sesame oil 5 g (about 1 teaspoon), fine salt 5 g (about 1 teaspoon), MSG 2 g (about ½ teaspoon), water starch 15 g (about 1 tablespoon), ginger 10 g (about 1-inch piece), soybean sprout broth 200 g (about ¾ cup).
Instructions
1. Place the dried bean curd sticks in a bowl, cover with boiling water, and let soak until softened with no hard center, then drain and cut into 3.3 cm (about 1.3-inch) pieces.
2. Finely chop the ginger; pick over and wash the mung bean sprouts, blanch them in boiling water, then drain; pick over and wash the wood ear mushrooms.
3. Heat a wok over high heat, add a little oil and heat until hot, briefly fry the minced ginger, then add the mung bean sprouts and wood ear mushrooms and stir-fry a few times. Pour in the soybean sprout stock, salt, and MSG, add the dried bean curd sticks, and simmer over low heat for 3 minutes. Turn the heat to high to reduce the sauce, thicken with a cornstarch slurry, drizzle with sesame oil, and transfer to a plate. This dish is beautifully colored, with a rich, savory flavor and a luscious sauce. It is packed with protein, fat, carbohydrates, and a variety of nutrients including calcium, phosphorus, iron, zinc, and vitamin C.