Equipment
- Mei Wok
Ingredients
- 4 (roughly 1.5 lbs) Zucchini -
- 2 pieces (roughly 1 lb) Sole filet (or any fish of your choice)
- 20g Dehydrated wood ear fungus (木耳)
- Roughly 0.5 inch knob, sliced Ginger
- Vegetable Oil (or any high smoking point oil) - 3 Tbsp (2 tbsp for the fish, and 1 tbsp for the zucchini)
- 2 Tbsp XO sauce
- 1 Tbsp Cooking rice wine
- 1 tsp Sugar
- 0.5 tsp Salt
Instructions
- 1 - Cut the sole filet into roughly 1 inch pieces. Add the rice wine and sliced ginger into the cut fish and mix well. Set aside.
- 2 - Rehydrate the wood ear fungus by soaking them in water until they're fully rehydrated. Drain the water and clean by adding salt and rubbing the wood ear fungus with salt. Rinse and and repeat (if necessary), until the water is no longer cloudy. Drain and set aside. (If necessary, make sure to pick off the woodsy base of the fungus.)
- 3 - Wash and trim off the ends of the zucchinis. Optional: Use a vegetable peeler to create a striped pattern on the zucchini. Slice the zucchini diagonally into thin pieces (roughly 1/8 of an inch thick). Set aside.
- 4 - Heat up 2 tbsps of vegetable oil in the Mei Wok on high, swirl the oil to even coat the wok as it heats up. Add in the fish and ginger (careful of the oil splatter!), and stir-fry quickly until the fish is mostly cooked. Dish out and set aside.
- 5 - Still on high heat, add the remaining 1 tbsp of vegetable oil into the wok, quickly followed by the zucchini. Add the salt and sugar, and stir-fry until zucchinis start to soften.
- 6 - Add in the wood ear fungus and continue stir-frying until the zucchini is cooked to your preferred firmness/softness. Turn the heat down to medium high, and mix in 2 tablespoons of XO sauce (or adjust to your personal taste).
- 7 - Add the pre-cooked fish back into the wok, and mix everything up well. Cover with lid and let cook on medium to medium high heat for 3-5 min.
- 8 - Dish and serve!
- NOTES:Honestly, this is a recipe where you can replace the protein with pretty much ANY protein, and it would still be delicious.
