| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Chinese | Vegetable | 4 | Servings |
INGREDIENTS
| 1 | c | Dried black mushrooms |
| 1 | c | Bamboo shoots |
| 1/4 | lb | Snow peas |
| 2 | T | Oil |
| 1/2 | t | Salt |
| 2 | T | Oil |
| 2 | T | Soy souce |
| 1/2 | t | Sugar |
| 1/4 | c | Stock |
INSTRUCTIONS
Soak dried mushrooms. Slice bamboo shoots and soaked mushrooms. Stem snow peas. Heat oil. Add salt, then snow peas, and stir-fry until bright green (less than 1 minute). Remove from pan. Heat remaining oil. Add mushrooms and bamboo shoots; stir-fry to coat with oil (about 1 minute). Add soy sauce, sugar and stock and heat quickly. Then simmer, covered, 3 minutes. Return snow peas and stir-fry only to reheat. Serve at once. VARIATIONS: In step 4, first stir-fry briefly 1 garlic clove and 1 slice fresh ginger root, both minced. Then add the mushrooms and bamboo shoots. In step 4, also add 1 cup celery, 1/2 cup water chestnuts and 2 tablespoons cloud ear mushroom (soaked), all sliced. Stir-fry 2 to 3 minutes with the mushrooms and bamboo shoots. In step 5, increase the stock to 1/2 cup. 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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Nutrition (calculated from recipe ingredients)
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Calories: 155
Calories From Fat: 130
Total Fat: 14.7g
Cholesterol: <1mg
Sodium: 415.4mg
Potassium: 102.7mg
Carbohydrates: 4.9g
Fiber: 1.2g
Sugar: 2.6g
Protein: 1.8g