Ingredients
350 g (about 12 oz) cleaned cod tongues, 20 g mustard green leaves, 15 g each of rehydrated shiitake mushrooms and peeled winter bamboo shoots.
Seasonings
Sugar, light soy sauce, cooking wine, water starch, stock, sesame oil, and lard, each to taste.
Preparation
1. Wash the cod tongues thoroughly, blanch them in boiling water until cooked through, then remove and drain well.
2. Mix together white soy sauce, sugar, cooking wine, sesame oil, broth, and water starch to form a sauce.
3. Wash the mustard green leaves and cut them into diamond-shaped pieces; remove the stems from the rehydrated shiitake mushrooms, wash them, and cut each mushroom into 3 slices; slice the bamboo shoots into thin pieces.
4. Bring water to a boil in the pot, blanch the shiitake mushrooms and winter bamboo shoots briefly, then drain and set aside.
Steps
1. Heat a wok over high heat, add lard and heat until it reaches 60% hot (about 350°F/175°C), then add the mustard greens and stir-fry for a few seconds.
2. Then add the shiitake mushroom slices and winter bamboo shoot slices, and stir-fry until well combined.
3. Pour in the prepared sauce mixture and stir-fry until it comes to a boil and thickens to a sticky consistency.
4. Add the cod tongues, quickly toss and stir-fry, then remove from the wok and plate.