Steps
- Rehydrate 8 dried wood ear mushrooms according to the package, drain, and cut into smaller pieces. Peel and thinly slice 340g of lotus root.
- Blanch the lotus root, mushrooms, and ½ cup of chopped red bell pepper in boiling water for 45 seconds. Drain thoroughly.
- Mix ¼ cup of chicken broth, 2 teaspoons of oyster sauce, ¼ teaspoon of salt, ¼ teaspoon of sugar, and ⅛ teaspoon of white pepper. Separately mix 2 teaspoons of cornstarch with 1 tablespoon of water.
- Heat 2 tablespoons of canola oil in a wok over medium heat. Cook 6 thin slices of ginger for 30-60 seconds. Add 2 minced garlic cloves and the whites of 2 scallions, cut into 1in / 2.5cm pieces; cook for 20 seconds.
- Add the blanched vegetables and stir-fry for 1 minute. Add 1 tablespoon of Shaoxing wine and the sauce; cook for 30 seconds, until simmering.
- Restir the slurry and add it to the wok. Toss for 20-30 seconds, until the sauce coats the vegetables.