Yield: 4 Servings
|1 can||15 oz-peeled straw mushrooms|
|1 cup||Baby corn (1/2 of 15 oz can)|
|½ cup||Bamboo shoots; sliced|
|2 tablespoons||Oyster sauce|
|2 teaspoons||Soy sauce|
|2 tablespoons||Vegetable oil|
|1 clove||Garlic; minced|
|½ cup||Chicken broth|
1. Place dried mushrooms in bowl and cover with hot water. Let stand 30 minutes. Drain reserving ½ cup liquid. Squeeze out excess water. Cut off and discard stems. Leave mushrooms whole, or, if large, cut into halves.
2. Drain straw mushrooms, baby corn, and bamboo shoots. If corn is large, diagonally cut ech ear into small pieces. Rinse under cold running water and drain. Combine oyster sauce and soy sauce in small cup.
3. Heat oil in wok or large skillet over high heat. Add garlic and stir-fry 10 seconds. Add dried mushrooms; stir-fry 1 minute. Add chicken broth and reserved ½ cup mushroom liquid. Cover and simmer over medium heat until mushrooms are tender and about ½ the liquid has evaporated, about 5 minutes.
4. Add straw mushrooms, corn, bamboo, shoots, and soy sauce mixture.
Simmer 3 minutes. Blend cornstarch and water in small cup. Stir into wok; cook and stir until sauce boils and thickens slightly. Source: The Treasury of Creative Cooking, by the Editors of Consumers Guide.
Shared and MM by Judi M. Phelps, GENIE (G.PHELPS1), NVN (JPHELPS) Internet: Judi.Phelps@... or JPHELPS@... Submitted By RALPH'S AD