| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Chinese |
Vegetable |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Dried black mushrooms |
| 2 |
T |
Cloud Ear mushrooms |
| 1/2 |
c |
Lily buds |
| 3/4 |
c |
Chestnuts |
| 1/2 |
lb |
Asparagus |
| 2 |
c |
Bamboo shoots |
| 2 |
|
Fresh ginger root |
| 3 |
T |
Oil |
| 3 |
T |
Stock |
| 1 |
T |
Soy sauce |
| 3 |
T |
Oil |
| 1/2 |
t |
Salt |
| 1 |
t |
Oil |
| 1 |
t |
Soy sauce |
| 1 |
t |
Sugar |
INSTRUCTIONS
Separately soak dried black mushrooms, cloud ear mushrooms and lily
buds. Blanch and shell chestnuts. Cut soaked mushrooms in half if
large. Discard tough ends of asparagus; cut stalks in 1-1/2 inch
sections. Cut bamboo shoots in matchstick-like strips; sliver ginger
root. Heat oil. Add ginger root and stir-fry a few times. Add black
mushrooms and chestnuts; stir-fry 2 minutes. Add cloud ear mushrooms;
stir-fry a few times to coat with oil. Add stock and soy sauce; then
cook, uncovered, 10 minutes over medium heat, stirring frequently.
Remove ingredients from pan. Heat the second quantity of oil. Add
asparagus and bamboo shoots and stir-fry 2 to 3 minutes. Stir in salt;
then remove vegetables from pan. Heat remaining oil. Add lily buds;
stir-fry 2 minutes. Then stir in remaining soy sauce. Return mushrooms
and chestnuts to pan and cook, covered, 5 minutes over medium heat,
stirring occasionally. Return asparagus and bamboo shoots. Sprinkle
with sugar and stir-fry only to reheat. Serve at once. NOTE: To keep
the ingredients from drying out in step 5, add more stock as needed, 1
tablespoon at a time. 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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