250 grams (0.66 lb) of celery
100 grams (0.22 lb) black fungus
100 grams (0.22 lb) tremella
10 grams (2 tsp) water
2 grams (1/3 tsp) salt
1 grams (1/4 tsp) MSG
2 grams (2/5 tsp) cooking wine
100 grams (7 tbsp) salad oil (only half too be consumed)
2 grams (2/5 tsp) sesame oil
1. Cut the celery into slices 0.3 cm (0.12 inch) thin. Soak the black fungus and tremella in water and then wash clean, removing the roots.
2. Heat the salad oil in a wok to 70-100ºC (160-210ºF). Stir-fry the celery slices until they change color. Take out and drain off the oil.
3. Keep 40 g (2 1/2 tbsp) of oil in the wok. Put in the black fungus and tremella. Stir-fry for 2 minutes. Add the celery, cooking wine, MSG, and water to cook 2 more minutes. Sprinkle the sesame oil on the mixture and serve.
Features: Beautiful combination of colors.
Taste: Refreshing and delicious.