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schedulePrepare in advance
Soak 4 pieces of dried Chinese shiitake mushrooms in 2 cups of warm water for at least 1 hour until fully softened. Reserve 2 cups of the soaking water. Cut the soaked mushrooms in half. Also soak 35g of glass noodles in warm water until soft, then drain.
Watch out
Do not throw away the mushroom soaking water, as it provides crucial flavor for braising.
Heat 1 tbsp of cooking oil in a wok pan over medium heat. Tilt the pan to coat the bottom with oil. Add 4 halved rehydrated shiitake mushrooms and stir-fry for 1 minute until fragrant and sizzling.
local_fire_departmentMedium heat for 1 minuteWatch out
Ensure mushrooms are thoroughly drained before placing into hot oil to prevent hot splatters.
While mushrooms stir-fry, combine 1.5 tbsps of sesame oil and 1 piece of red fermented beancurd in a small bowl. Use a fork to mash the beancurd into the sesame oil until fully smooth, then set aside.
Watch out
Mash the fermented beancurd thoroughly so there are no hard lumps left in the sauce.
Add 0.5 thinly sliced carrot to the wok with the mushrooms and stir-fry briefly. Pour in the prepared mashed red fermented beancurd base sauce and mix well until fragrant.
local_fire_departmentMedium heat for 1 minuteWatch out
Keep heat on medium so the fermented beancurd sauce sizzles without burning.
Add 2 tbsps of vegetarian oyster sauce into the wok. Next, pile 500g of cut napa cabbage into the wok, sprinkle 0.5 tsp of salt over the cabbage leaves to help them soften, and pour in 2 cups of reserved mushroom-soaked water.
local_fire_departmentMedium-high heatWatch out
Spread salt evenly over the leaves so all the cabbage softeners uniformly.
Put the lid on the wok pan and simmer over medium heat for 8 to 10 minutes until the cabbage becomes tender, wilted, and translucent.
local_fire_departmentMedium heat for 8 to 10 minutesWatch out
Lift the glass lid carefully away from your face to avoid hot steam burns.
Remove lid and stir in 1 tbsp of light soy sauce and 0.5 tsp of sugar to balance flavor. Add 80g of fresh black fungus and 75g of snow peas (spines removed), stir-frying thoroughly so vegetables mix into the broth.
local_fire_departmentMedium heat for 2 minutesWatch out
Remove the tough tough side spines from snow peas before cooking for better texture.
Place 35g of soaked glass noodles into the middle of the wok pan, pressing them into the sauce broth. Put the lid back on and simmer for 3 to 5 minutes until noodles become soft, slick, and completely transparent.
local_fire_departmentMedium heat for 3 to 5 minutesWatch out
Push glass noodles beneath the broth surface so they soak up flavor evenly without drying out.
Remove lid. Mix 1 tbsp cornstarch with 1 tbsp water to make a cornstarch solution. Pour the slurry slowly into the simmering liquid while stirring constantly until the sauce thickens into a glossy glaze coating all vegetables. Turn off heat and serve.
local_fire_departmentMedium heat for 1 minuteWatch out
Stir liquid continuously while pouring cornstarch slurry to avoid lumpy sauce forming.
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