| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Chinese | Vegetable | 4 | Servings |
INGREDIENTS
| 10 | -(up to) | |
| 12 | Black mushrooms | |
| 2 | c | Bamboo shoots |
| 3 | tb | Oil |
| 1 | tb | Soy sauce |
| 1 | ts | Sugar |
| 1 | tb | Cornstarch |
| 1/2 | c | Mushroom-soaking liquid |
INSTRUCTIONS
1. Soak dried mushrooms; reserve the soaking liquid. 2. Cut bamboo shoots lengthwise in thin slices, then in 1- by 1-1/2 inch strips. Leave mushrooms whole if small; quarter if large. 3. Heat oil. Add mushrooms and stir-fry 2 to 3 minutes. 4. Add bamboo shoots; stir-fry 2 minutes more. Then blend in soy sauce and sugar. 5. Transfer vegetables to a serving platter, leaving liquids in pan. Arrange bamboo shoots underneath, mushrooms on top. 6. Blend cornstarch and mushroom-soaking liquid to a paste. Add to pan and cook, stirring, to thicken liquids. Pour sauce over vegetables and serve at once. 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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