Ingredients
50 g each of white mushrooms, enoki mushrooms, rehydrated shiitake mushrooms, and shimeji mushrooms, 25 g each of carrot slices and snow peas, and 200 g (about 1 cup) of steamed white rice.
Seasonings
Chopped scallion and ginger, a pinch each; 2 teaspoons vegetable oil; 1 teaspoon soy sauce; 1 teaspoon Shaoxing wine; a pinch each of salt, MSG, sugar, white pepper, and sesame oil; water starch as needed; 1 cup fresh stock.
Steps
1. Cut the button mushrooms in half; rinse the enoki mushrooms and shimeji mushrooms, then cut into small sections; cut the snow peas into diamond-shaped slices; blanch all four types of mushrooms and the vegetables in boiling water until cooked through.
2. Heat vegetable oil in a wok or pan until hot, then sauté minced scallions and ginger until fragrant. Add the seasonings and bring to a boil, then stir in the four mushrooms and vegetables until well combined. Thicken with a water and cornstarch slurry, drizzle with sesame oil, and remove from heat. Pour the mixture around a mound of steamed white rice and serve.