- 1/2 cup plus 1 tablespoon boiling water
- 1 teaspoon loose tea, preferably Longjing
- 1/3 cup dried wood ear mushrooms (1/4 ounce)
- 3 tablespoons vegetable oil
- 8 shiitake mushrooms, stems discarded, caps thinly sliced
- 1 long, thin green chile, split lengthwise, seeded and thinly sliced
- Salt and freshly ground pepper
- 4 scallions, thinly sliced crosswise
- 1 small Granny Smith apple—peeled, cored and sliced 1/8 inch thick
- One 14-ounce can whole straw mushrooms, drained and rinsed
- 8 ounces firm tofu, sliced 1/3 inch thick and cut into 1-inch strips
- 1 cup mung bean sprouts (3 ounces)
How to make this recipe
In a cup, pour the 1 tablespoon of boiling water over the tea; let steep for 5 minutes. Strain the tea, reserving the leaves.
In a small, heatproof bowl, soak the wood ears in the remaining 1/2 cup of boiling water until softened, about 5 minutes. Drain well. Cut off any hard bits; slice the wood ears into thin strips.
Set a wok or large skillet over high heat for 3 minutes. Add the oil and when it begins to smoke, add the shiitake mushrooms and chile and season with salt and pepper. Stir-fry until the chile is browned, about 2 minutes. Add the scallions and apple and stir-fry until the apple is almost tender, about 2 minutes. Add the wood ears and straw mushrooms and stir-fry until sizzling, about 2 minutes. Add the tofu and the tea leaves and stir gently until sizzling, about 2 minutes longer. Season with salt and pepper and remove from the heat. Fold in the bean sprouts. Mound the vegetables on small plates and serve.