The recipe for this dish came from Stir-Frying to the Sky’s Edge by Grace Young page 134.
This is an excellent dish and easy to do. Like most wok recipes, your preparation is key to success. I used the dried mushrooms, and they definitely brought texture and added flavor to the dish.
The julienne of the carrots took a bit of time, but the technique that Grace describes in the book is great for getting the job done. In Hong Kong, we have monster-sized carrots. Even the imported carrots from Australia are huge. They are about 2.5 inches in diameter. I was put off by them at first, but tried them for this dish and they are very sweet and tender. The opposite of what I thought they would be.
The dried mushrooms are expensive, but I think it is worth the added cost. In Hong Kong they are in every wet market and medicinal shop. I opted to buy the middle price range. I was very happy with the flavor. The odor is strong on them, both dry and wet. The only problem I had was that there were a few that did not soften as much as the others. I think I will try to use boiling water next time.
Highly recommend this dish and use the dried mushrooms if you can. If you have kids, they will love eating the carrots.