| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Chinese |
Vegetable |
4 |
Servings |
INGREDIENTS
| 8 |
|
-(up to) |
| 10 |
|
Dried black mushrooms |
| 1 |
lb |
Spinach |
| 1 |
c |
Bamboo shoots (up to) |
| 3 |
tb |
Oil |
| 1/2 |
ts |
Salt (up to) |
| 2 |
tb |
Soy sauce |
INSTRUCTIONS
1. Soak dried mushrooms.
2. Cut spinach leaves in two. Slice bamboo shoots and soaked mushrooms.
3. Heat oil. Add mushrooms and bamboo shoots; stir-fry 3 minutes.
4. 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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