Stir-Fried Assorted Vegetables

Name: Stir-Fried Assorted Vegetables
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 50 g Dried shiitake mushrooms (washed and cut in half); 50 g Winter bamboo shoots (cut into 0.3 cm thick slices, blanched); 50 g Carrot (cut into 0.3 cm thick slices, blanched); 50 g Bok choy (cut into 0.3 cm thick slices, blanched); 50 g Yuba (rehydrated, cut into 3 cm long segments); 50 g Wheat gluten (cut into 0.3 cm thick slices, blanched); 50 g Wood ear mushrooms; 50 g Egg crepe (cut into diamond shapes); a pinch Black moss (cleaned and formed into balls); 80 g Vegetable oil; a pinch Sesame oil; 2 g Sugar; 5 g Salt; 5 g Monosodium glutamate; 50 g Soy sauce; 200 g Chicken broth; 5 g Chopped scallions; 5 g Ginger juice

Vibrant and multicolored, with a tender, fresh, and fragrant texture, this delicious assorted vegetable stir-fry is a universally loved dish suitable for all ages and regional tastes.

35 min

Easy

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Ingredients

Dried shiitake mushrooms (washed and cut in half) 50 g

Winter bamboo shoots (cut into 0.3 cm thick slices, blanched) 50 g

Carrot (cut into 0.3 cm thick slices, blanched) 50 g

Bok choy (cut into 0.3 cm thick slices, blanched) 50 g

Yuba (rehydrated, cut into 3 cm long segments) 50 g

Wheat gluten (cut into 0.3 cm thick slices, blanched) 50 g

Wood ear mushrooms 50 g

Egg crepe (cut into diamond shapes) 50 g

Black moss (cleaned and formed into balls) a pinch

Vegetable oil 80 g

Sesame oil a pinch

Sugar 2 g

Salt 5 g

Monosodium glutamate 5 g

Soy sauce 50 g

Chicken broth 200 g

Chopped scallions 5 g

Ginger juice 5 g

Instructions

Step 1

Wash the dried shiitake mushrooms and cut them in half. Wash the winter bamboo shoots, carrots, bok choy, and wheat gluten separately, cut them into 0.3 cm thick slices, and blanch in boiling water.

Step 2

Cut the egg crepe into diamond-shaped pieces. Pick over and wash the black moss, then form it into small balls. Rehydrate the yuba until soft, then cut it into 3 cm long segments.

Step 3

Pour the vegetable oil into a wok and heat over high heat. Add the scallions and ginger and stir-fry briefly, then add the shiitake mushrooms, winter bamboo shoots, and carrots and stir-fry for a moment. Add the bok choy, yuba, wheat gluten, egg crepe, black moss balls, and chicken broth, along with the salt, sugar, monosodium glutamate, and soy sauce. Stir-fry until everything is evenly combined, drizzle in the sesame oil, and serve.