🍽️ How to Make Su Shijin (Vegetarian Stir-Fry Medley)

🧆 Ingredients

• 50g carrots
• 50g snow peas
• 50g wood ear mushrooms
• 50g baby corn
• 50g bamboo shoots
• 50g tofu (firm)
• 50g bell pepper
• 2 tablespoons soy sauce
• 1 tablespoon oyster mushroom sauce
• 1 tablespoon sugar
• 2 cloves garlic (minced)
• 1 thumb ginger (minced)
• Vegetable oil for stir-frying
• Salt to taste

🍳 Steps

1. Prepare and Clean the Ingredients:

   • Rinse all vegetables thoroughly under running water to remove any dirt or debris.
   • Peel the carrots and slice them into thin, uniform strips or rounds for even cooking.
   • Trim the ends of the snow peas and remove the tough string along the edge.
   • Soak wood ear mushrooms in warm water for 20–30 minutes until fully rehydrated, then rinse well and cut into bite-sized pieces.
   • Rinse baby corn and bamboo shoots; slice bamboo shoots into thin strips.
   • Pat the tofu dry with paper towels and cut into uniform cubes or rectangles.
   • Slice the bell pepper into strips, removing seeds and membranes.
   • Mince the garlic and ginger finely.

2. Blanch Hard Vegetables:

   • Bring a pot of water to a boil.
   • Add carrots, baby corn, and bamboo shoots. Blanch for 1–2 minutes until slightly tender but still crisp.
   • Immediately transfer blanched vegetables to a bowl of ice water to stop cooking and preserve color. Drain well.

3. Stir-Fry:

   • Heat 2–3 tablespoons of vegetable oil in a wok or large skillet over high heat until shimmering.
   • Add minced garlic and ginger, stir-frying quickly until fragrant (about 20 seconds).
   • Add the tofu cubes and cook gently, turning to lightly brown all sides.
   • Add all vegetables (carrots, snow peas, wood ear mushrooms, baby corn, bamboo shoots, bell pepper) and stir-fry briskly.
   • Keep the ingredients moving to ensure even cooking and prevent sticking.

4. Season and Finish:

   • Pour in soy sauce, oyster mushroom sauce, and sugar. Sprinkle with salt to taste.
   • Toss everything together, ensuring all pieces are evenly coated with sauce.
   • Stir-fry for another 2–3 minutes until vegetables are vibrant and crisp-tender.
   • Taste and adjust seasoning if needed.
   • Remove from heat promptly to avoid overcooking.

5. Serving:

   • Transfer the stir-fry to a serving plate.
   • Serve immediately while hot for the best texture and flavor.

Key Points:

• Uniform slicing ensures even cooking and a pleasing presentation.
• Do not overcook vegetables; they should remain crisp and colorful.
• Blanching hard vegetables before stir-frying helps maintain their texture.
• Use high heat and quick movements for a classic stir-fry finish.
• Adjust seasoning to your preference, and feel free to add other vegetables for variety.

💡 Tips

• Use a variety of vegetables for color and texture.
• Do not overcook to retain crunchiness.
• Adjust seasoning to taste.
• Serve immediately for best flavor.