| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Appetizer | 4 | Servings | |
INGREDIENTS
| 2 | c | Bamboo shoots |
| 1/4 | c | Stock |
| 1 | tb | Soy sauce |
| 1 | ts | Sugar |
| 1 | ts | Sherry |
| 4 | tb | Oil |
INSTRUCTIONS
1. Cut bamboo shoots in 1-1/2 inch strips. Combine stock, soy sauce, sugar and sherry in a cup. 2. Heat oil. Add bamboo shoots and stir-fry 2 to 3 minutes. 3. Add stock mixture. Bring to a boil, then simmer, covered, 20 minutes. Let cool. 4. Refrigerate, covered, only to chill (about 20 minutes). 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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