LUCKY 8 STIR-FRY

Lucky 8 Stir-Fry image

Provided by Hsiao-Ching Chou

Yield Makes 4 servings

Number Of Ingredients 15

1 tablespoon vegetable oil
1 cup bean sprouts
3 inner stalks celery hearts, cut on the bias (¼ inch) thick
4 to 6 medium dried shiitake mushrooms, soaked in warm water for 2 to 3 hours
1 medium carrot, cut into (¼-inch-thick) strips
½ cup dried lily flowers, soaked in warm water for 30 minutes
½ cup dried wood ear mushrooms, soaked in warm water for 30 minutes and cut into (¼-inch-thick) strips
1 cup sliced Chinese cabbage or baby bok choy
8 snow peas, trimmed and cut on the bias into (½-inch-wide) pieces
1 tablespoon soy sauce
1 tablespoon water
1 teaspoon Shaoxing wine, sherry, or dry Marsala wine
¼ teaspoon sesame oil
⅛ teaspoon white pepper powder
¼ teaspoon kosher salt (optional)

Steps:

Preheat a wok over high heat until wisps of smoke rise from the surface. Swirl in the vegetable oil and heat for a few seconds until it starts to shimmer.
Add all of the vegetables: bean sprouts, celery, shiitake mushrooms, carrot, dried lily flowers, wood ear mushrooms, Chinese cabbage or baby bok choy, and snow peas. Stir-fry for about 90 seconds and then add the soy sauce, water, and Shaoxing wine. Stir-fry for about 1 minute. Add the sesame oil and white pepper powder. Stir-fry for about 30 seconds more to combine.
Turn off the heat. Taste for seasoning. If you think it needs a pinch of salt, add the kosher salt and stir to combine. Transfer to a serving dish.