Crispy Lotus Root & Celery Stir-Fry with Wood Ear Mushrooms

1. Prepare the Sauce

In a bowl, whisk together ¾ teaspoon of kosher salt, ½ teaspoon of sugar, ¼ teaspoon of MSG, 1 tablespoon of Shaoxing wine, and ¼ cup (60 mL) of water until the ingredients are well combined and the salt and sugar dissolve completely.

2. Reconstitute the Wood Ear Mushrooms

Soak 7 grams of dried wood ear mushrooms in hot water for at least 30 minutes until they are fully hydrated and softened.

3. Prepare the Lotus Root

Peel and slice 280 grams of lotus root into ⅛-inch-thick half-moons. Place the sliced lotus root into a bowl of cold water with a splash of white vinegar to prevent oxidation and keep it crisp and white.

4. Prepare the Celery and Carrot

Slice 150 grams of celery stalks and ½ small carrot into diamond-shaped pieces.

5. Blanch the Vegetables

Bring a pot of water with a pinch of kosher salt to a boil. Add the reconstituted wood ear mushrooms, sliced lotus root, celery, and carrot to the pot and blanch for about 2 minutes. Drain the vegetables and set them aside.

6. Stir-Fry the Garlic

Heat 2 tablespoons of scallion oil or vegetable oil in a wok or stainless-steel pan over medium-high heat. Add 3 thinly sliced garlic cloves and stir-fry until fragrant and slightly golden.

7. Add Sauce and Vegetables

Add the prepared sauce mixture to the wok, followed immediately by the blanched vegetables. Toss everything together for about a minute, ensuring that the vegetables are well coated with the sauce.

8. Finish and Serve

Taste and adjust the seasoning if necessary, and cook until the sauce has thickened and clings to the vegetables with a glossy sheen. Turn off the heat and stir in ½ teaspoon of toasted sesame oil. Serve the stir-fry immediately.