I. Stir-Fried Mixed Vegetables
- Ingredients -
200g button mushrooms, 200g bamboo shoots, green bell pepper, 1 red bell pepper, vegetable oil, salt, dark soy sauce, star anise, sesame oil, cornstarch, ginger (as needed)
- Method -
1. Rinse button mushrooms and soak in boiling water for one hour;
2. Slice the bamboo shoots, button mushrooms, green and red peppers separately; slice ginger.
3. Bring water to a boil in a pot; blanch bamboo shoots and button mushrooms separately, then set aside.
4. Heat oil in a wok. Add ginger slices and star anise to release fragrance, then remove them.
5. Add bamboo shoots and button mushrooms, stir-fry with dark soy sauce;
6. Pour in the clarified mushroom soaking liquid;
7. Add green and red peppers, stir-fry until tender-crisp;
8. Season with salt and sesame oil;
9. Finally, increase heat, thicken with cornstarch slurry, and plate.
II. Stir-Fried Tea Tree Mushrooms with Green Beans
- Ingredients -
200g tea tree mushrooms
150g green beans
1 red chili pepper
Vegetable oil, salt to taste
- Method -
1. Prepare all ingredients;
2. Bring a pot of water to a boil. Add a moderate amount of oil and a few drops of salt. Blanch the green beans until 70-80% cooked;
3. Plunge blanched beans into cold water;
4. Heat oil in wok, add tea tree mushrooms and stir-fry;
5. Continue until mushrooms release moisture and soften slightly;
6. Add blanched beans and stir-fry together;
7. Incorporate shredded red chili and toss briefly;
8. Season with salt to taste before serving.
III. Dry-Pot Hand-Torn Cabbage
- Ingredients -
Cabbage (as needed), 5 dried chili peppers, a few Sichuan peppercorns, minced ginger (as needed), 2 tbsp light soy sauce, 1 tbsp aromatic vinegar, ½ tbsp vegetable seasoning powder, a pinch of salt
- Method -
1. Hand-tear cabbage leaves, discarding the left stem (can be saved for soup). Rinse thoroughly and drain.
2. Prepare the sauce: Combine 2 tbsp light soy sauce, 1 tbsp rice vinegar, ½ tbsp vegetable seasoning powder, and a pinch of salt.
3. Heat oil in a cold wok over low heat. Add Sichuan peppercorns and dried chili peppers, then stir-fry until fragrant.
4. Add minced ginger and stir-fry until aromatic.
5. Add cabbage leaves and stir-fry until wilted. Pour in the sauce, toss to coat evenly, then turn off the heat.
IV. Luffa with Walnut Kernels
- Ingredients -
500g luffa, 100g walnut kernels, 20g goji berries, 2g salt, 5g ginger, 5g cornstarch, 15ml peanut oil
-Method-
1. Prepare 500g loofah and 100g walnut kernels. Mince ginger into a paste. Mix cornstarch with a small amount of water to form a slurry.
2. Soak walnut kernels in water for 30 minutes, then drain and set aside.
3. Peel the loofah and cut into small sections.
4. Heat peanut oil in a wok, add walnut kernels and stir-fry;
5. Once walnuts are fragrant and crisp, remove and set aside;
6. Heat oil in wok again, stir-fry ginger paste until aromatic;
7. Add loofah pieces and stir-fry over high heat for 3-5 minutes;
8. Add goji berries and walnuts, stir-fry briefly;
9. Season with salt and water-starch mixture, toss to coat evenly.
V. Stir-Fried Celery, Bean Sprouts, and Dried Tofu
- Ingredients -
200g celery, 100g bean sprouts, 5 dried shiitake mushrooms, 50g enoki mushrooms, 100g carrot, 3 pieces dried tofu, a pinch of salt
- Steps -
1. Wash and cut all ingredients except celery and bean sprouts;
2. Bring water to a boil in a pot, add all ingredients except celery, and blanch until tender;
3. Transfer to a bowl of cold water to cool, then drain and set aside;
4. Blanch the celery until tender;
5. Cool in cold water, drain, and cut into sections;
6. Combine all ingredients and season with salt;
7. Toss thoroughly before plating and serving.
VI. Stir-Fried Luffa with Bean Paste
- Ingredients -
1 luffa, 3 dried wood ear mushrooms, 50g carrot, 1 tbsp organic doubanjiang (fermented bean paste), 1 tbsp aromatic vinegar, 1 tbsp cornstarch slurry, minced ginger, vegetable oil, salt, kombu powder to taste
- Method -
1. Peel luffa and cut into rough chunks;
2. Soak wood ear mushrooms until softened, then shred; slice carrot into diamond-shaped pieces;
3. Mix rice vinegar, salt, kelp powder, and water to make the sauce;
4. Heat oil in a wok, add minced ginger and bean paste, stir-fry until fragrant;
5. Add carrots and stir-fry for 30 seconds;
6. Add loofah and stir-fry for 30 seconds;
7. Add wood ear mushrooms and sauce, stir-fry until all ingredients are cooked through;
8. Finally, drizzle in cornstarch slurry to thicken the sauce, stir-fry until evenly coated.
VII. Spinach with Mixed Mushrooms
- Ingredients -
250g spinach, 50g enoki mushrooms, 50g rehydrated wood ear mushrooms, 20g roasted peanuts, minced ginger, vegetarian oyster sauce to taste, rice vinegar, sesame oil to taste
-Method-
1. Wash spinach thoroughly and blanch in boiling water for about 1 minute.
2. Blanch enoki mushrooms and soaked wood ear mushrooms in boiling water for about 1 minute.
3. Rinse blanched spinach, enoki mushrooms, and wood ear mushrooms under cold water. Squeeze out excess water and set aside.
4. Combine squeezed spinach, enoki mushrooms, wood ear mushrooms, peanuts, and minced ginger in a bowl.
5. Mix all dressing ingredients in a separate bowl.
6. Pour dressing over spinach mixture and toss until evenly coated.