Ingredients
Chicken leg mushrooms 300 g (about 10 oz), crispy sausages 100 g (about 3.5 oz), snow peas 50 g (about 1.75 oz), shiitake mushrooms 50 g (about 1.75 oz), red bell pepper pieces 35 g (about 1.25 oz).
Seasonings
Minced scallion and ginger, to taste; 1 teaspoon each salt, chicken bouillon, soy sauce, cooking wine, and sesame oil; water starch and vegetable oil, as needed.
Steps
1. Rinse the chicken leg mushrooms, shiitake mushrooms, snow peas, and crispy sausages separately, slice them into small pieces, blanch together in boiling water until just cooked, then drain well.
2. Heat oil in a wok over high heat, add king oyster mushrooms, crispy sausage, minced scallions, minced ginger, cooking wine, salt, soy sauce, chicken bouillon, and a splash of water, then stir-fry everything together.
3. Then add the mushrooms, snow peas, and red bell pepper, stir-fry until cooked, thicken with a cornstarch slurry, and drizzle with sesame oil before serving.