Ingredients
75 g rice, 50 g each of button mushrooms, enoki mushrooms, shiitake mushrooms, and king oyster mushrooms, 25 g each of carrot and snow peas.
Seasonings
Chopped scallions and ginger, a pinch each; salt, MSG, sugar, white pepper, water starch, and sesame oil, all to taste; 2 teaspoons each of soy sauce and Shaoxing wine; 250 ml (about 1 cup) of broth; and 1 tablespoon of vegetable oil.
Preparation
1. Remove the strings from snow peas, wash and drain, then cut into small diamond-shaped pieces; peel the carrot, slice it, blanch in boiling water until cooked through, then remove and drain.
2. Trim the stems from the button mushrooms, rinse, and cut in half; trim the stems from the enoki mushrooms, rinse, and cut into sections; trim the stems from the shank mushrooms, rinse, and cut into small strips; soak the dried shiitake mushrooms in warm water until softened, rinse, then blanch all the mushrooms in boiling water until just cooked, drain, and set aside.
3. Rinse the rice thoroughly, add an appropriate amount of water, steam until fully cooked, then transfer to a plate.
Steps
1. Heat vegetable oil in a wok until it reaches about 60% hot (just starting to shimmer), then add minced scallions and ginger, stir-frying until fragrant. Add button mushrooms, enoki mushrooms, shank mushrooms, shiitake mushrooms, snow peas, and carrot slices, and stir-fry everything together until well combined.
2. Add salt, MSG (or to taste), sugar, cooking wine, white pepper, and soy sauce, then pour in the broth and bring to a boil.
3. Thicken with a cornstarch slurry, drizzle with sesame oil, remove from heat, and pour around the steamed rice.