Wood Ear and Lotus Root Stir-Fry

1. Prepare Sauce

Begin by making the sauce. In a small bowl, combine the sauce ingredients with ¼ cup (60 mL) of water. Whisk until the mixture is well combined and then set it aside.

2. Soak Mushrooms

Soak the dried wood ear mushrooms in hot water for at least 30 minutes. This rehydrates them and brings them back to life, ready for cooking.

3. Prepare Lotus Root

While the mushrooms are soaking, prepare the lotus root. Slice it thinly using a mandoline or a sharp knife. Place the slices in a bowl of cold water with a splash of white vinegar. This prevents the lotus root from discoloring.

4. Prepare Celery and Carrot

Prepare the celery and carrot by slicing them thinly with a sharp knife. This ensures even cooking and a nice, crunchy texture.

5. Blanch Vegetables

Blanch the vegetables to retain their vibrant color and crispness. Bring a medium pot of water to a boil and add a pinch of kosher salt. Blanch the wood ears, lotus root, celery, and carrot for about 2 minutes, then transfer them to a colander using a spider or skimmer. The celery should be a bright green and still crisp.

6. Stir-Fry Vegetables

Heat a well-seasoned wok or a stainless-steel pan over high heat. Add the scallion oil or vegetable oil and wait until a bead of water evaporates within 1 to 2 seconds upon contact. This ensures the oil is hot enough for quick cooking. Add the sliced garlic and stir-fry until fragrant.

7. Combine and Cook

Add the blanched vegetables to the wok or pan. Pour in the prepared sauce mixture and stir-fry for about 1 minute. This step allows the flavors to meld together beautifully.

8. Finish and Serve

Adjust the seasoning with a pinch of salt if necessary. Finish the dish by drizzling ½ teaspoon of toasted sesame oil over the vegetables, adding a final layer of rich, nutty flavor. Serve the stir-fry hot, enjoying the crisp, vibrant textures and harmonious flavors.