Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Dried black mushrooms |
| ¼ cup | Dried salt cabbage |
| 1 cup | Bamboo shoots |
| 2 tablespoons | Sesame oil |
| 1 tablespoon | Soy sauce |
| ¼ cup | Stock |
1. Separately soak dried mushrooms and salt cabbage.
2. Slice bamboo shoots. Cut mushrooms in half if large. Shred soaked cabbage.
3. Heat sesame oil. Add bamboo shoots and stir-fry 2 to 3 minutes.
4. Add mushrooms and cabbage; stir-fry 2 minutes more. Sprinkle with soy sauce.
5. Add stock and heat quickly. Then simmer, covered, 5 minutes over medium heat, and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .