| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Chinese |
Vegetable |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Dried black mushrooms |
| 1/4 |
c |
Dried salt cabbage |
| 1 |
c |
Bamboo shoots |
| 2 |
tb |
Sesame oil |
| 1 |
tb |
Soy sauce |
| 1/4 |
c |
Stock |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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