Ingredients
150 g truffles (about 5 oz), 100 g carrots (about 3.5 oz), 50 g lettuce (about 1.8 oz).
Seasonings
Garlic slices 5 g (about 5 cloves), fine salt 1 teaspoon, a pinch of white pepper, sugar 1/2 teaspoon, chicken broth, water starch, and vegetable oil, all to taste.
Steps
1. Soak the truffles in warm water until softened, then slice them; wash the asparagus lettuce and carrot separately, and cut them into small strips.
2. Bring a pot of water to a boil, add the truffles, lettuce stems, and carrots, blanch briefly, then drain well.
3. Heat oil in a wok over high heat, add sliced garlic and stir-fry until fragrant, then add the truffle, lettuce, and carrot strips, season with salt, pepper, and sugar, pour in chicken broth and simmer until the flavors meld, thicken with a cornstarch slurry, then remove from heat and plate.