Chinese Yam and Black Fungus Stir-Fry

Rinse the 10 g dried black fungus and soak in plenty of cold water for about 1 hour, until fully expanded with no hard center. Drain, trim tough bases, rinse and tear into small lobes.

Near the end of soaking, wear gloves to peel the yam. Slice 300 g into diagonal pieces about 3 mm thick; immediately cover with fresh water and add ½ tbsp white vinegar. Slice the 50 g carrot into thin diamonds, deseed and cut the half bell pepper, and mince the 3 garlic cloves.

Mix ½ tsp salt, 1 pinch sugar, ½ tbsp cornstarch and 3 tbsp water in a small bowl to make a thin slurry.

Bring plenty of fresh water to a boil. Add the black fungus and boil for 1 minute. Drain the yam from its soaking water; add it with the carrot and boil for about 1 more minute, keeping the yam intact and slightly firm. Lift everything out and drain well.

Discard the blanching water and dry the wok. Heat the 1 tbsp vegetable oil over medium-high heat; stir the garlic until fragrant but still pale. Add the bell pepper and stir-fry for about 20 seconds. Return the drained yam, fungus and carrot; stir-fry over high heat for about 40 seconds until hot, with the pepper bright green.

Stir the slurry again and pour it all into the wok. Toss briskly until it turns clear and lightly coats the vegetables, with no watery pool in the wok. Turn off the heat and plate immediately to preserve the crisp texture.