| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Chinese | Vegetable | 4 | Servings |
INGREDIENTS
| 8 | up to | |
| 10 | Dried black mushrooms | |
| 1 | lb | Spinach |
| 1 | c | Bamboo shoots |
| 2 | up to | |
| 3 | T | Oil |
| 1/2 | t | Salt |
| 1 | up to | |
| 2 | T | Soy sauce |
INSTRUCTIONS
Soak dried mushrooms. Cut spinach leaves in two. Slice bamboo shoots and soaked mushrooms. Heat oil. Add mushrooms and bamboo shoots; stir-fry 3 minutes. Add spinach, salt and soy sauce; stir-fry 1 minute more. Combine mixture with soft-fried or tossed noodles, as indicated in main recipe. VARIATION: Reduce spinach to 1/2 pound. In step 3, add 1/2 cup preserved cabbage, rinsed and shredded. 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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