Ingredients
400 g fresh shiitake mushrooms, 30 g preserved Chinese cabbage, 6 small slices of carrot.
Seasonings
15 g each of minced garlic and minced ginger, 1 teaspoon each of salt, white pepper, soy sauce, Shaoxing wine, and cornstarch, 2 teaspoons each of oyster sauce and sugar, 100 ml (about 1/2 cup) of rich stock, and vegetable oil as needed.
Steps
1. Wash the shiitake mushrooms and slice them; rinse the preserved vegetables, drain well, and chop finely.
2. Heat oil in a wok until hot, add minced ginger and dried shiitake mushrooms, stir-fry until fully cooked, then add minced garlic and stir-fry until fragrant. Splash in cooking wine and stir well, then add broth, salt, white pepper, soy sauce, sugar, and oyster sauce. Simmer for about 3 minutes, then add preserved mustard greens and carrot, stir-fry briefly. Thicken with a cornstarch slurry, then remove from the wok and serve immediately.