King Oyster Mushrooms with Hot Tea Sauce

Ingredients

• 16 oz king oyster mushrooms, stems cut into thick rounds
• 10 oz canned braised bamboo shoots, drained
• 4 oz carrots, thinly sliced on the diagonal
• 1 oz dried cloud ears, soaked and rinsed
• 3 oz rice sticks
• 4 Tbsp neutral oil, divided
• 2 Tbsp fresh ginger, finely chopped
• 5 green onions, cut on the diagonal
• 3 Tbsp vegetarian hot tea sauce or barbecue sauce
• 1 tsp red pepper flakes or chile powder
• 2 Tbsp Chinese black vinegar
• 1 Tbsp Shaoxing rice wine
• 2 tsp chile oil
• 1 tsp salt
• 1/2 tsp sugar

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. Heat the remaining oil in a wok until very hot. Add ginger, bamboo shoots, carrots, and cloud ears; stir-fry 2 minutes.
3. Add king oyster mushrooms, green onions, hot tea sauce, red pepper, black vinegar, rice wine, chile oil, salt, and sugar. Toss and cook 30 seconds more. Spoon over the crisp rice sticks and serve.