Stir Fried Five Dices

Introduction:

I have nothing to say in the introduction section except that you must try today’s recipe without question.

Ingredients:

Dried bean curd: 250 g

Bamboo shoots: 50 g

Dried (or fresh) Shiitake mushrooms: 50 g

Carrot: 50 g

Cucumber: 50 g

Seasonings:

Vegetable oil: 1 tablespoon

Coarsely chopped scallion: 1 tablespoon

Minced ginger: 1 teaspoon

Cooking wine: 1 tablespoon

Salt: 1/2 teaspoon

Sesame oil: 3 drops

Preparation Work:

1. Get the scallion chopped, the ginger minced;

2. Clean the dried bean curd and cut it into dices;

3. Clean and dice the cucumber;

4. Remove the stems from the Shiitake mushrooms, clean and dice them;

5. Rinse and dice the carrot and bamboo shoots, scald them briefly through boiling water, and strain them out of the hot water;

Cooking Steps:

1. Preheat the vegetable oil in the wok with high heat or full flame;

2. Put the chopped scallion and minced ginger into the wok after the oil is hot;

3. When the smell of scallion and ginger come off, add in the dried bean curd dices, shiitake mushroom dices, diced bamboo shoots, diced carrot, diced cucumber in order;

4. Stir them briefly for half a minute;

5. Add in cooking wine, salt and MSG and stir them fully;

6. Drop a few drops of sesame oil on to the dish and dish out what’s in the wok.

Cooking Tips:

1. If Sichuan pepper corns and dried chili peppers are used to get the wok ready with the spicy flavor, then this dish shall be named as spicy five-dices. This could be done in accordance with the preference of your own.

2. This recipe has gone onto my dinning table for several consecutive meals because this recipe represents not only five ingredients in the form of dice with five colors, but also nutrients from all of them.

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