Ingredients
50 g each of rehydrated shiitake mushrooms, rehydrated black mushrooms, rehydrated black moss, rehydrated bean curd sticks, rehydrated wood ear mushrooms, and rehydrated snow fungus, plus 25 g each of winter bamboo shoots, green bell pepper, carrot, fried gluten puffs, and deep-fried potatoes.
Seasonings
Seasonings: cooking wine, soy sauce, sugar, salt, and MSG (or chicken bouillon), each to taste.
Instructions
1. Slice the carrot into flower-shaped pieces; tear the fried gluten puffs and green bell pepper into small pieces; slice the button mushrooms and winter bamboo shoots; shred the shiitake mushrooms and dried tofu sticks; tear the silver ear fungus and wood ear fungus into small florets.
2. Finely shred the ginger and stir-fry in oil heated to 60% (about 350°F/175°C) until fragrant, then add all the ingredients and stir-fry, season with cooking wine, soy sauce, sugar, salt, and MSG to taste, thicken with a cornstarch slurry, drizzle with sesame oil, and serve.