| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Chinese |
Vegetable |
4 |
Servings |
INGREDIENTS
| 10 |
|
-(up to) |
| 12 |
|
Black mushrooms |
| 2 |
c |
Bamboo shoots |
| 3 |
tb |
Oil |
| 1 |
tb |
Soy sauce |
| 1 |
ts |
Sugar |
| 1 |
tb |
Cornstarch |
| 1/2 |
c |
Mushroom-soaking liquid |
INSTRUCTIONS
1. Soak dried mushrooms; reserve the soaking liquid.
2. Cut bamboo shoots lengthwise in thin slices, then in 1- by 1-1/2 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, http://www.erols.com/hosey.
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