How my dad makes Carrots taste 10X better! (素炒紅蘿蔔)

De Made With Lau · 30 min

Ingredientes

Preparación

1. Soak the dried cloud ear fungus in warm water for 13 to 15 minutes until fully soft, then drain, rinse and drain again. Remove the stems and cut any large pieces smaller.
2. Remove the tough strings from the snow peas, wash, soak 1 to 2 minutes, then drain.
3. Trim the seafood mushrooms, halve any long ones and rinse quickly. Halve the king oyster mushroom lengthwise and slice on the diagonal into ¼-inch pieces.
4. Prepare the celery, ginger and garlic by slicing them thinly, the celery into 2 to 3-inch strips and the ginger into quarters.
5. Trim and peel the carrot, optionally notch it into V shapes, then slice it about a quarter-inch thick.
6. Mix the oyster sauce, light soy sauce, salt, sugar, water and potato starch in a small bowl until the starch dissolves, and taste and adjust.
7. Bring water to a rolling boil in a large pot or wok over high heat.
8. Blanch in order for about 1 minute each: cloud ear fungus, carrots, celery with king oyster mushroom, seafood mushrooms, then snow peas.
9. Drain the vegetables in a strainer. Pour the water out of the wok and heat it dry on high, then shake off excess water from the strainer.
10. Add the oil to the wok, then stir-fry the ginger and garlic for 20 to 30 seconds until fragrant.
11. Add all the blanched vegetables and toss.
12. Pour the cooking wine around the edges of the wok, then stir-fry for 1 minute.
13. Add the sauce a little at a time while tossing for about 1 minute in total, adjusting to taste, then turn off the heat.
14. Stir in the finishing oil and serve.

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