You can watch the video below or see the photos above to see a step-by-step on how this dish is cooked.
Rehydrating the soy chunks: Rehydrate the soy chunks by placing these in a bowl and soaking in boiling hot water until doubled or even tripled in size. You can also rehydrate the chunks overnight. I simple place these in a container and add room temperature water to soak the chunks in.
Squeeze out the liquid from each soy chunk. If your soy chunks are the type that are in larger pieces (like mine), you can break these apart into small pieces.
Afterwards, pour in the soy sauce and Shaoxing or other rice wine, if using. Mix well and set aside.
Meanwhile, prepare the sauce by mixing everything together. Feel free to adjust to your taste. You can start with 2 tbsp soy sauce and just add in more soy sauce, to taste, after cooking later on. Set aside.
For the slurry, mix together the corn starch and water until dissolved. Set aside.
Coating the soy chunks: place the corn starch with the soy chunks and then mix well. Soy chunks do tend to hold a lot of liquid so if the pieces still come out wet even with corn starch, that’s totally fine. You can add 1-2 more tablespoons of starch to coat the pieces well.
Frying: heat a large frying pan or wok over high heat. Add enough oil to the pan to be able to submerge the chunks at least halfway.
Once you see small bubbles in the oil, you can test out the heat with a small piece. If it immediately and rapidly sizzles in the oil, it’s hot enough.
Add the soy chunks into the oil. You may need to do this in batches depending on the size of your pan.
Fry the chunks until golden brown and really crisp throughout, around 3-5 minutes in total. Keep at eye out to make sure they don’t burn!
Drain the chunks from the oil then turn off the heat. Remove the oil from the pan. I like to transfer mine into my oil dispenser since I can still use this oil for other recipes since soy chunks are very neutral.
Stir-frying: In the same pan, add in the mushrooms. Pan-fry these over medium high heat until lightly browned. Leave the mushrooms untouched for a few minutes on each side to allow these to release its water.
Move the mushrooms to the side of the pan then add a bit of oil. Sauté the garlic and ginger until aromatic, around 1-2 minutes.
Turn up the heat and then add in the white part of the scallions/green onions. Sauté until lightly browned and charred. Lower the heat to medium. Pour in the sauce and mix well until the sugar has dissolved. The sauce will slightly thicken from the sugar as it cooks down.
Add in the fried soy chunks and then give the slurry a good mix again. Pour in the slurry into the sauce. Mix everything together until the sauce has thickened and coated the soy chunks. Taste the soy chunks/mushrooms and season with more soy sauce, to taste, if needed. Add in the green part of the scallions/onions and then turn up the heat too high. Give everything another good mix and then turn off the heat.
Serve and enjoy immediately while the pieces are still slightly crisp. This is best enjoyed with steamed rice.