Hearts-of-Palm and Tofu Soong

Ingredients

• 8 oz hearts of palm, finely chopped
• 8 oz extra-firm tofu, finely crumbled
• 1 Tbsp fresh ginger, finely chopped
• 5 oz water chestnuts, finely chopped
• 5 oz bamboo shoots, finely chopped
• 3 oz carrots, finely chopped
• 2 green onions, sliced
• 3 oz rice sticks
• 1 Tbsp cornstarch
• 2 Tbsp water
• 1 tsp salt
• 1/2 tsp sugar
• 1/2 tsp ground white pepper
• 1 Tbsp light soy sauce
• 2 Tbsp Shaoxing rice wine
• 1 Tbsp toasted sesame oil
• 4 Tbsp neutral oil, divided

Directions

1. Heat 3 tablespoons oil to 375°F. Fry rice sticks for about 2 seconds per side, drain on paper towels, and line a serving platter with them.
2. Whisk cornstarch, water, salt, sugar, white pepper, soy sauce, rice wine, and sesame oil; set aside.
3. Heat the remaining oil in a wok. Add ginger, hearts of palm, and tofu; stir briefly. Add water chestnuts, bamboo shoots, and carrots; stir-fry 2 to 3 minutes. Add the seasoning thickener and cook until glossy. Toss in green onions, then spoon over the rice sticks.