Ingredients
250 g (about 9 oz) winter bamboo shoot tips, 30 g (about 1 oz) rehydrated shiitake mushrooms, 25 g (about 1 oz) each of carrot and green peas, and vegetable broth as needed.
Seasonings
Seasonings: cooking wine, salt, and white sugar, each to taste.
Instructions
1. Slice the winter bamboo shoots, score them in a crosshatch pattern, then cut into thick strips; dice the shiitake mushrooms and carrot; finely chop the Pixian broad bean paste; mince the scallions and ginger; blanch the bamboo shoots, shiitake mushrooms, carrot dice, and green peas in boiling water until cooked through, then drain.
2. Sauté scallions in hot oil until fragrant, then add the broad bean paste and stir-fry until the oil turns red. Add cooking wine, vegetable broth, salt, and sugar, then bring to a boil. Add all the ingredients, bring to a boil again, then reduce to low heat and simmer for 10 minutes. Increase to medium heat and reduce the sauce until the liquid is nearly gone and the oil is clear, then transfer to a serving plate.