Stir-fried Sliced Meat with Wood Ear Mushrooms and Green Onions

After soaking the wood ear mushrooms in water, pick off the stems, tear any large pieces into smaller ones, cut the green onions into sections, split the white part of the onion in half, slice the carrots, and prepare the canned bamboo shoots;

Slice the garlic and ginger, cut a few sections of scallion into shreds, and use them all to season the pan.

Slice the lean meat, add 1 teaspoon of light soy sauce, 1/4 teaspoon of refined salt, 1/3 teaspoon of pepper, and 1 teaspoon of cornstarch, mix evenly by hand, then add 1/2 tablespoon of vegetable oil, and mix evenly again;

Blanch the canned bamboo shoots in boiling water, take them out, and keep the water without discarding it;

Blanch the wood ear mushrooms in the water from the pot, cook for about 5 minutes to make the mushrooms softer, then remove and set aside.

Heat the wok with a small amount of oil, stir-fry the meat until it is just cooked, push it to one side, let the oil in the wok flow to the center, add garlic and ginger, and stir-fry until fragrant;

Pour in the carrot slices, wood ear mushrooms, and bamboo shoots, add 1/2 teaspoon of salt and 1/2 teaspoon of pepper, and mix evenly;

Add all the green onions, drizzle light soy sauce along the edge of the pan, sprinkle in 1/2 tablespoon of white wine, quickly toss everything evenly, and it's ready to serve!