1.      Soak the dry shiitake mushroom in water (about 2 hours). It is all right if takes a bit longer.

2.      Shred the pressed tofu, carrot, green pepper, hot-pickled mustard root and the shiitake mushroom; cut the cilantro to sections.

3.      Heating 2 Tablespoons cooking oil for 10 seconds, stir-fry the shiitake mushroom for 20 seconds.

4.      Add in pressed tofu, carrot, and the hot-pickled mustard root, stir-fry for 10 seconds.

5.      Add about 4oz water and cook for 1 minute.

6.      Add in cilantro and bean sprouts; stir-fry for 10 seconds.

7.      Finally, add in green pepper shreds, a dash of black pepper, ½ Tablespoon soy sauce, stir-fry for 20 seconds, and the dish is ready to serve.

8.      Note: don’t add soy sauce if prefer light taste, because the hot-pickled mustard root is already salty.

Note:  * Available in Asian markets.