Tofu and King Oyster Mushrooms with Mixed Vegetables

Ingredients

• 8 oz extra-firm tofu, cut into thin slices
• 8 oz king oyster mushrooms, sliced
• 1 egg white
• 1/4 tsp ground white pepper
• 2 tsp toasted sesame oil
• 2 Tbsp cornstarch, divided
• 4 oz bamboo shoots, sliced
• 4 oz baby corn, drained
• 3 oz carrots, sliced on the diagonal
• 2 oz snow peas, strings removed
• 2 oz Szechuan pickles, cut into strips
• 4 Tbsp neutral oil, divided
• 1 Tbsp fresh ginger, finely chopped
• 2 Tbsp water
• 1 Tbsp toasted sesame oil
• 1 Tbsp light soy sauce
• 1 tsp salt
• 1/2 tsp sugar

Directions

1. Toss tofu and king oyster mushrooms with egg white, white pepper, 2 teaspoons sesame oil, and 1 tablespoon cornstarch; let stand 15 to 30 minutes.
2. Heat 2 tablespoons oil in a wok. Stir-fry tofu and mushrooms 2 to 3 minutes; transfer to a plate.
3. Heat remaining oil, add ginger, bamboo shoots, baby corn, carrots, and snow peas; stir-fry 2 minutes. Return tofu and mushrooms, add Szechuan pickles, and cook 1 minute. Whisk remaining cornstarch with water, sesame oil, soy sauce, salt, and sugar; add to the wok and cook until lightly thickened.