Crisp Lotus Root and Mushroom Medley

1. Prepare the Sauce

In a small bowl, whisk together ¾ teaspoon of kosher salt, ½ teaspoon of sugar, ¼ teaspoon of MSG, 1 tablespoon of Shaoxing wine, and ¼ cup of water until the mixture is well combined.

2. Soak Wood Ear Mushrooms

Place ¼ ounce of dried wood ear mushrooms in a bowl and cover them with water. Let them soak for at least 30 minutes until they are plump and tender.

3. Prepare Lotus Root

Slice the washed and peeled lotus root into even slices using a mandoline or sharp knife. Soak the lotus root slices in cold water with a splash of white vinegar to prevent browning and keep them crisp.

4. Cut Vegetables

Cut the 2 celery stalks and ½ small carrot into uniform pieces to ensure even cooking.

5. Blanch Vegetables

Bring a pot of salted water to a boil, then blanch the rehydrated wood ear mushrooms, lotus root slices, celery pieces, and carrot slices for about 2 minutes. Drain the vegetables in a colander.

6. Infuse Oil with Garlic

Heat a wok or a stainless-steel pan over medium heat and add 2 tablespoons of Scallion Oil or vegetable oil. Add the thinly sliced garlic cloves and cook until they become fragrant and turn golden.

7. Stir-Fry Vegetables

Add the prepared sauce mixture to the pan, followed by the blanched vegetables. Stir-fry for about 1 minute. Adjust the salt to taste and allow the sauce to reduce slightly until it becomes glossy and clings to the vegetables.

8. Finish with Sesame Oil

Turn off the heat and stir in ½ teaspoon of toasted sesame oil to add a nutty aroma to the dish. Serve immediately.