Seasonings
500 g fresh shiitake mushrooms (about 1 lb), 200 g winter bamboo shoots (about 7 oz), 20 g minced red bell pepper (about 2 tablespoons), and a pinch each of toasted sesame seeds and chopped cilantro.
Seasonings
10 g scallions (chopped), 1 teaspoon salt, 1/2 teaspoon chicken bouillon powder, 1 tablespoon soy sauce, 2 teaspoons sugar, 2 tablespoons vegetable oil.
Steps
1. Soak the dried shiitake mushrooms in lightly salted water for 10 minutes, remove the stems, rinse, and cut into small pieces; peel the winter bamboo shoots, rinse, and cut into small pieces.
2. Place a wok over high heat, add oil and heat until it reaches about 70% hot (when it starts to shimmer), then first stir-fry the chopped scallions until fragrant, then add the shiitake mushroom pieces and winter bamboo shoot pieces and stir-fry for 2 minutes.
3. Then add salt, chicken bouillon, soy sauce, and sugar, and continue stir-frying for 2 minutes. Remove from heat and plate, then sprinkle with chopped red chili, toasted sesame seeds, and chopped cilantro.