| 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.
A Message from our Provider:
“Exercise daily — walk with the Lord.”