In Chinese cuisine, the preparation of this colorful and basic dish usually takes longer than the actual cooking. All the vegetables should be finely sliced lengthwise to the same size, both for presentation and to ensure even cooking.
- 6 whole dried shiitake mushrooms
- 1 tbsp. corn oil
- 1 clove garlic, minced
- 1 cup thinly sliced carrots (2" pieces)
- 1 cup thinly sliced celery (2" pieces)
- 1⁄2 cup thinly sliced pressed and seasoned bean curd (2" pieces)
- 2 tbsp. Chicken Stock
- 2 tbsp. light soy sauce
- 1 tsp. sesame oil
- Soften mushrooms in a bowl of very hot water. Squeeze excess water from the mushrooms; trim off and discard the stems; thinly slice mushrooms. Set aside.
- Heat corn oil in a wok over high heat. Add garlic and fry 1 minute until golden. Add mushrooms, carrots, celery, and bean curd and stir-fry for 1 minute.
- Add stock, soy sauce, and sesame oil. Move the vegetables to the sides of the wok and let the sauce reduce slightly. Cook and stir vegetables until they absorb all the sauce and are moist and tender, about 10 minutes. Serve with Congee or as a side dish.