| 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 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Oil |
| 2 |
tb |
Soy souce |
| 1/2 |
ts |
Sugar |
| 1/4 |
c |
Stock |
INSTRUCTIONS
1. Soak dried mushrooms.
2. Slice bamboo shoots and soaked mushrooms. Stem snow peas.
3. Heat oil. Add salt, then snow peas, and stir-fry until bright green
(less than 1 minute). Remove from pan.
4. Heat remaining oil. Add mushrooms and bamboo shoots; stir-fry to coat
with oil (about 1 minute).
5. Add soy sauce, sugar and stock and heat quickly. Then simmer, covered, 3
minutes.
6. Return snow peas and stir-fry only to reheat. Serve at once. VARIATIONS:
1. 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.
2. 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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