Ingredients Jump to Instructions ↓

  1. 1 1/2 teaspoons peanut oil

  2. 1 tablespoon finely chopped fresh ginger

  3. 1 tablespoon finely chopped garlic

  4. 2 tablespoons finely chopped green onion

  5. 1 pound broccoli stems, peeled and cut into 1/4 by 1/4 by 2-inch pieces 1/2 ounce cloud ear mushrooms (fungus), soaked in warm water for 15 minutes, rinsed several times to remove the dirt

  6. 1 teaspoon chile paste

  7. 1 tablespoon rice wine

  8. 1 tablespoon light soy sauce

  9. 2 teaspoons dark soy sauce

  10. 1 teaspoon sugar Salt

  11. 1/4 cup water

  12. 1 teaspoon finely ground Sichuan peppercorns

  13. 1/2 pound fresh enoki mushrooms, stems trimmed

Instructions Jump to Ingredients ↑

  1. Heat a wok or deep saute pan until it is hot, add the oil. Then add the ginger , garlic, and green onions and stir fry of 30 seconds. Add the cloud ears and broccoli stems, and stir-fry for 1 minute. Add the chile paste, rice wine , soy sauces, sugar, and salt, to taste. Stir-fry for 1 minute, and then pour in the water. Continue to cook until the vegetables are tender, about 3 minutes. Add the pepper and enokis. Mix well and serve at once.


Send feedback