Stir Fry Carrots

Method6 steps · about 30 min

1. 1

   Step 1: Soak the dried cloud ear fungus (1 oz) in separate warm preparation water for 13–15 minutes, until hydrated. Drain and rinse, cut off the stems and cut any very large pieces smaller.

   Uses 1 oz dried cloud ear fungus · Water for soaking the dried fungus and washing vegetables, as needed

   
2. 2

   Step 2: While the fungus soaks, remove the strings from the snow peas (3 oz), wash, soak in separate preparation water for 1–2 minutes and drain. Trim the seafood mushrooms (4 oz), halve long ones and rinse briefly. Wash the king oyster mushrooms (3 oz), halve lengthwise and cut diagonally into 1/4-inch slices.

   Uses 3 oz snow peas · 4 oz seafood mushrooms · 3 oz king oyster mushrooms · Water for soaking the dried fungus and washing vegetables, as needed

   
3. 3

   Step 3: Trim and wash the celery (5 oz), halve lengthwise and cut into 2–3-inch strips. Peel and thinly slice the ginger (1/2 oz); quarter the slices. Trim, peel and slice the garlic (1/2 oz). Trim and peel the carrots (8 oz); optionally cut shallow V-shaped grooves lengthwise, then slice into thin coins.

   Uses 8 oz carrots · 5 oz celery · 1/2 oz ginger · 1/2 oz garlic · Water for soaking the dried fungus and washing vegetables, as needed

   
4. 4

   Step 4: Mix 1 tbsp oyster sauce, 2 tsp light soy sauce, 1/2 tsp salt, 1 tsp sugar, only the 2 tbsp sauce water and 2 tsp potato starch until the starch dissolves. Taste this clean sauce and adjust if needed.

   Uses 1 tbsp oyster sauce · 2 tsp light soy sauce · 1/2 tsp salt · 1 tsp sugar · 2 tbsp water · 2 tsp potato starch

   
5. 5

   Step 5: Bring the separate 4 cups blanching water to a boil in a large pot or wok. Add the hydrated fungus and prepared carrots; return to a boil and cook about 1 minute. Add the prepared celery and king oyster mushrooms and boil about 1 minute. Add the seafood mushrooms, stir and boil about 1 minute. Add the snow peas and boil about 1 minute, mixing gently. Drain all the vegetables and discard the blanching water.

   Uses Hydrated cloud ear fungus · Prepared snow peas and mushrooms · Prepared carrots and celery · 4 cups water

   
6. 6

   Step 6: Heat and dry the wok on high. Shake excess water from the drained vegetables. Add the 2 tbsp stir-fry oil, then stir-fry the prepared ginger and garlic for 20–30 seconds until aromatic. Add all the blanched vegetables and toss. Pour the 1 tsp cooking wine around the wok edge and stir-fry for about 1 minute. Stir the sauce again and add it gradually while tossing, using as much as needed to coat the vegetables; reserve any unused clean sauce. Cook about 1 minute, until the vegetables are cooked and the sauce lightly thickens. Turn off the heat, mix in the separate 1 tsp finishing oil, then plate and serve.

   Uses 2 tbsp oil · Prepared ginger and garlic · Drained blanched vegetables · 1 tsp cooking wine · Prepared stir-fry sauce, as needed; reserve unused sauce · 1 tsp oil