Ingredients
200 g enoki mushrooms, 50 g each of rehydrated shiitake mushrooms and winter bamboo shoots.
Seasonings
Shredded scallion and ginger, 5 g each; 10 Sichuan peppercorns; 2 teaspoons each salt and Shaoxing wine; 1 teaspoon MSG; 3 tablespoons each sesame oil and clear broth.
Steps
1. Remove the stems from the dried shiitake mushrooms, wash them, squeeze out excess water, and cut into thin strips; remove the shells from the winter bamboo shoots, wash them, and cut into thin strips; trim the roots from the enoki mushrooms, wash them, blanch briefly in boiling water, then drain.
2. Heat sesame oil in a wok over medium heat, first add Sichuan peppercorns and fry until fragrant, then remove the peppercorns, add shredded scallions and ginger along with oyster sauce and stir-fry until well combined, then add the dried shiitake mushrooms, winter bamboo shoots, and enoki mushrooms and stir-fry briefly, then pour in light broth, add cooking wine, salt, and MSG, and stir-fry until the flavors meld together, then transfer to a serving plate.