Stir-fried bamboo shoots and mushrooms

Yield: 4 Servings

Measure Ingredient
10 -(up to)
12 Black mushrooms
2 cups Bamboo shoots
3 tablespoons Oil
1 tablespoon Soy sauce
1 teaspoon Sugar
1 tablespoon Cornstarch
½ cup Mushroom-soaking liquid

1. Soak dried mushrooms; reserve the soaking liquid.

2. Cut bamboo shoots lengthwise in thin slices, then in 1- by 1-½ inch strips. Leave mushrooms whole if small; quarter if large.

3. Heat oil. Add mushrooms and stir-fry 2 to 3 minutes.

4. Add bamboo shoots; stir-fry 2 minutes more. Then blend in soy sauce and sugar.

5. Transfer vegetables to a serving platter, leaving liquids in pan.

Arrange bamboo shoots underneath, mushrooms on top.

6. Blend cornstarch and mushroom-soaking liquid to a paste. Add to pan and cook, stirring, to thicken liquids. Pour sauce over vegetables and serve at once.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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