Ingredients
100 g each of rehydrated white wood ear mushrooms and rehydrated black wood ear mushrooms, 200 g of spinach roots.
Seasonings
Ginger, 5 g (about 1 tsp minced); salt and chicken bouillon powder, 1/2 teaspoon each; vegetable oil, 2 tablespoons.
Steps
1. Wash the spinach roots thoroughly, blanch them briefly in boiling water, then drain well; separately clean the white wood ear mushrooms and black wood ear mushrooms, and tear them into small florets.
2. Heat oil in a wok until hot, add ginger strips and stir-fry until fragrant, then add the spinach roots and the two types of wood ear mushrooms, stir-frying everything together evenly. Season with salt and chicken bouillon, then remove from the wok and plate.