Seasonings
100 g rehydrated wood ear mushrooms, 60 g Chinese yam, and a small amount of green and red bell pepper slices.
Seasonings
10 g garlic cloves, sliced, 1/2 teaspoon each of salt, chicken bouillon powder, and ground white pepper, oyster sauce, cornstarch, stock, and vegetable oil, all to taste.
Steps
1. Peel the Chinese yam, wash it, and slice it. Coat the slices in a thin layer of dry starch, then deep-fry in hot oil until golden brown. Remove and drain the oil.
2. Heat oil in a wok until it reaches about 30% of its smoking point (low-medium heat), add sliced garlic and stir-fry until fragrant, then add the green and red bell pepper slices and briefly stir-fry.
3. Then add the wood ear mushrooms, pour in the broth, and season with oyster sauce, salt, chicken bouillon, and pepper. Add the Chinese yam slices and stir-fry everything together until well combined.