INGREDIENTS

INSTRUCTIONS

1. Separately soak dried black mushrooms, cloud ear mushrooms and lily
buds.
2. Blanch and shell chestnuts. Cut soaked mushrooms in half if large.
3. Discard tough ends of asparagus; cut stalks in 1-1/2 inch sections. Cut
bamboo shoots in matchstick-like strips; sliver ginger root.
4. 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.
5. Add stock and soy sauce; then cook, uncovered, 10 minutes over medium
heat, stirring frequently. Remove ingredients from pan.
6. 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.
7. Heat remaining oil. Add lily buds; stir-fry 2 minutes. Then stir in
remaining soy sauce.
8. Return mushrooms and chestnuts to pan and cook, covered, 5 minutes over
medium heat, stirring occasionally.
9. 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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