Ingredients
500 g (about 1 lb) peeled asparagus lettuce, 50 g (about 1/2 cup) rehydrated wood ear mushrooms, 3 red chili peppers.
Seasonings
50 g scallion segments, a small amount each of sliced ginger and garlic, 2/5 teaspoon each of salt and water starch slurry, 5 teaspoons of stock, and 75 g (about 1/3 cup) vegetable oil.
Steps
1. Remove the tough outer skin and root end from the green asparagus lettuce, wash it, and cut into strips. Sprinkle with a little salt and let sit for 2 minutes, then drain off any excess water. Cut the scallion sections and red chili pepper into diagonal slices.
2. Heat oil in a wok over high heat, add scallions, ginger, garlic, and red chili peppers and stir-fry until fragrant, then add salt and the asparagus lettuce strips and stir-fry until well combined, pour in broth, add wood ear mushrooms, thicken with a thin cornstarch slurry, then remove from heat and plate.