|4||Dried black mushrooms|
|½ cup||Bamboo shoots|
|3 drops||Sesame oil; more or less|
1. Soak dried mushrooms.
2. Cut spinach leaves in 1-inch sections. Slice bamboo shoots and soaked mushrooms.
3. Bring Stock to a boil. Add mushrooms and bamboo shoots and simmer, covered, 10 minutes.
4. Add spinach and simmer, uncovered, 2 minutes more. Season with salt and sesame oil.
VARIATIONS: For the dried mushmoms, substitute ¼ pound fresh mushrooms, sliced.
For the bamboo Shoots, substitute ½ cup celery or ½ cup carrots, diced.
For the spinach, substitute water cress.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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