Stir-fried Celtuce with Wood Ear Mushrooms

Method10 steps · about 45 min

1. 1

   Step 1: Soak all ten dried wood ear mushrooms in warm water for about 30 minutes, until fully rehydrated and pliable. Rinse, drain and cut into halves or thirds; discard the soaking and rinsing water. Use promptly, or keep the prepared mushrooms refrigerated if preparing ahead.

   Check wood ear hydration · 30 minUses 10 dried wood ear mushrooms · Water, as needed to soak and rinse mushrooms and wash vegetables

2. 2

   Step 2: Wash the vegetables. Peel away the tough fibrous celtuce skin to reveal the tender green stem, then slice on the diagonal into thin ⅛-inch rounds. Seed and chop the half bell pepper. Have the four ginger slices, sliced garlic (3 cloves) and one to three dried chilies ready. Keep dried chilies whole for milder heat or halve them for more heat. Finish all preparation before heating the wok.

   Uses 1 large celtuce stem (also called stem lettuce) · ½ red bell pepper, seeded and cut into chunks · 4 thin slices ginger · 1-3 dried chili peppers (kept whole for less spice, or chopped in half for more spice) · 3 cloves garlic (thinly sliced) · Water, as needed to soak and rinse mushrooms and wash vegetables

   
3. 3

   Step 3: Mix the ⅓ cup sauce water, ¼ tsp salt, ¼ tsp sugar and 1 tbsp Shaoxing wine in one bowl. In a separate bowl mix 2 tsp cornstarch with 1 tbsp water to make the slurry. Set both bowls beside the stove.

   Uses ⅓ cup water for sauce · 1/4 teaspoon salt (or to taste) · 1/4 teaspoon sugar · 1 tablespoon Shaoxing wine · 2 tsp cornstarch for slurry · 1 tbsp water for cornstarch slurry

4. 4

   Step 4: Heat a wok over high heat. When hot, pour in the 2 tbsp oil around its perimeter. Add the ginger and fry gently for 15–30 seconds, checking from 15 seconds; it may become lightly golden.

   Ginger fry · 1 minUses 2 tablespoons vegetable oil · All four ginger slices

   
5. 5

   Step 5: Add the prepared dried chilies and fry for a few seconds, just until fragrant.

   Uses All ginger and oil · All chosen one to three whole or halved dried chilies

6. 6

   Step 6: Add the prepared bell-pepper chunks and stir-fry for about 30 seconds.

   Bell pepper fry · 1 minUses All hot aromatic oil · All chopped half bell pepper

7. 7

   Step 7: Add all the drained wood ear mushrooms and toss for about 1 minute. Keep them from browning; only the ginger should be lightly golden.

   Wood ear fry · 1 minUses All pan contents · All drained hydrated mushrooms

8. 8

   Step 8: Add the prepared garlic and celtuce. Stir-fry for 1 minute, keeping the vegetables bright and slightly crunchy without browning.

   Celtuce and garlic fry · 1 minUses All cooked pan contents · All peeled sliced celtuce and sliced garlic

9. 9

   Step 9: Pour in all the prepared sauce mixture and stir. The celtuce and mushrooms should be nearly cooked through but still have a slight bite.

   Uses All stir-fried vegetables · All sauce mixture, separate from the slurry bowl

10. 10

    Step 10: Restir the separate slurry and stream it into the sauce while stirring constantly. Cook for about 30 seconds, until the sauce thickens, turns glossy and coats the vegetables. Plate and serve immediately as four side portions.

    Thicken vegetable sauce · 1 minUses All sauced vegetables · All the separate cornstarch slurry