Ingredients
250 g (about 9 oz) rehydrated dried bean curd sticks, 100 g (about 3.5 oz) rehydrated wood ear mushrooms.
Seasonings
5 g each of chopped scallions, sliced ginger, and sliced garlic, 1 teaspoon salt, a pinch of MSG (or to taste), 1/2 teaspoon soy sauce, 120 ml (about 1/2 cup) fresh stock, 2 teaspoons water starch slurry, and 2 tablespoons vegetable oil.
Steps
1. Rinse the wood ear mushrooms and tear them into small pieces; rinse the dried tofu sticks and cut into small sections, then blanch them briefly in boiling water, drain well.
2. Heat oil in a wok or pan until it reaches about 60% of its smoking point (medium-high heat). Add ginger slices and garlic slices, stir-frying until fragrant. Then add the bean curd sticks and wood ear mushrooms, and pour in some fresh broth or stock.
3. Add soy sauce, salt, and MSG, bring to a boil, then thicken with a water and cornstarch slurry, drizzle with oil, sprinkle with chopped scallions, and serve.