- 60 grams (slightly more than 1/4 cup) dried black mushrooms (with large caps if possible, it will look better)
- 80 grams (slightly more than 1/3 cup) whole bamboo shoots
- 12 pieces small pak choi (bok choy) or other green vegetables
- 1/2 carrot (medium sized)
- 2 tablespoons cornstarch
- 1/3 cup water or soaking liquid from mushrooms
- 1/2 teaspoon sugar
- 3/4 teaspoon salt
- 1/2 teaspoon MSG (optional)
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1/2 teaspoon dark soy sauce
- 1 tablespoon sesame oil
- Oil for deep-frying and stir-frying, as needed
Save the soaking liquid from the mushrooms if desired. Remove the mushrooms stalks and squeeze out any excess water. Cut into pieces about 1 centimeter thick.
Prepare the seasoning and the sauce ingredients and set aside.
Add 2 tablespoons of cornstarch to the mushrooms and mix well. Heat wok and add oil for deep-frying. When oil is ready, add the mushrooms and fry on high heat until they are crispy.
Clean out the wok. Add water for boiling pak choi and bring to a boil. (You will need to boil them in batches). Add a bit of oil and salt to the water and cook until done.
Drain the pak choi. If desired, place the pak choi a baking tray and put in the oven to keep warm, covering with another dish so that it doesn't dry out.
Add 2 tablespoons of oil in wok. When oil is ready, stir-fry the bamboo shoots and carrots on high heat. Add the seasoning, stirring. Give the sauce mixture a quick re-stir and add, stirring gently. Add the mushrooms and sesame oil and mix. Serve hot over the pak choi.