| 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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