Yield: 4 Servings
Measure | Ingredient |
---|---|
2 cups | Bamboo shoots |
¼ cup | Stock |
1 tablespoon | Soy sauce |
1 teaspoon | Sugar |
1 teaspoon | Sherry |
4 tablespoons | Oil |
1. Cut bamboo shoots in 1-½ inch strips. Combine stock, soy sauce, sugar and sherry in a cup.
2. Heat oil. Add bamboo shoots and stir-fry 2 to 3 minutes.
3. Add stock mixture. Bring to a boil, then simmer, covered, 20 minutes.
Let cool.
4. Refrigerate, covered, only to chill (about 20 minutes).
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .