| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Chinese | Vegetable | 4 | Servings |
INGREDIENTS
| 1/2 | c | Dried black mushrooms |
| 1/4 | c | Dried salt cabbage |
| 1 | c | Bamboo shoots |
| 2 | tb | Sesame oil |
| 1 | tb | Soy sauce |
| 1/4 | c | Stock |
INSTRUCTIONS
1. Separately soak dried mushrooms and salt cabbage. 2. Slice bamboo shoots. Cut mushrooms in half if large. Shred soaked cabbage. 3. Heat sesame oil. Add bamboo shoots and stir-fry 2 to 3 minutes. 4. Add mushrooms and cabbage; stir-fry 2 minutes more. Sprinkle with soy sauce. 5. Add stock and heat quickly. Then simmer, covered, 5 minutes over medium heat, and serve. 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:
“You’re never too old for God”