
A classic Chinese stir-fry featuring tender marinated chicken, crunchy bamboo shoots, and savory wood ear mushrooms. Served with warm Mandarin pancakes and hoisin sauce, this dish offers a perfect balance of textures and rich umami flavors.
In a medium bowl, combine the sliced chicken breast with the marinade ingredients: 1 tablespoon water, 1 teaspoon cornstarch, 1 teaspoon oil, 1/2 teaspoon sesame oil, and 1/8 teaspoon ground white pepper. Mix until the chicken is well-coated and set aside to marinate for at least 15 minutes.
Prepare the dried ingredients by soaking the shiitake mushrooms, wood ear mushrooms, and lily flowers in warm water until softened. Drain well, then thinly slice the mushrooms and trim the tough ends of the lily flowers.
Heat 1 tablespoon of oil in a non-stick pan over medium heat. Pour in the beaten eggs and cook into a thin omelet. Transfer the omelet to a cutting board, slice into thin strips, and set aside. In a small bowl, whisk together the sauce ingredients: 2 tablespoons hot water, 1 tablespoon hoisin sauce, 1 tablespoon oyster sauce, 1 teaspoon light soy sauce, and 1/2 teaspoon sesame oil.
Heat another tablespoon of oil in a wok or large skillet over high heat until shimmering. Add the marinated chicken and sear, stirring frequently, until it is about 80% cooked through. Remove the chicken from the wok and set aside.
Add the final tablespoon of oil to the wok. Stir in the minced garlic, followed immediately by the shredded napa cabbage, shiitake mushrooms, wood ear mushrooms, bamboo shoots, and lily flowers. Stir-fry for 1 minute, then pour in the Shaoxing wine and cook for another 20 seconds to allow the alcohol to evaporate.
Return the chicken and egg strips to the wok and pour over the prepared sauce mixture. Toss everything together over high heat until the sauce has thickened and coated the ingredients evenly. Stir in the chopped scallions and serve immediately with warm Mandarin pancakes and extra hoisin sauce.
To save time, you can use pre-shredded cabbage or coleslaw mix. If you cannot find dried lily flowers, you can omit them or add extra lily buds or even shredded carrots for color. Ensure your wok is very hot before adding the vegetables to maintain their crunch and prevent the dish from becoming watery.