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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Vegetables / Course: side dish / Number of Servings: 4 |
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Directions: Soak the mushrooms in cold water for at least 3 hours. Squeeze dry and discard any hard stalks, reserving the water. Cut the mushrooms in half or in quarters if they are large - keep them whole if they are small. Rinse and drain the bamboo shoots, then cut them into small wedge-shaped pieces. Heat the oil in a preheated wok and stir-fry the mushrooms and bamboo shoots for about 1 minute. Add the spring onions, soy sauce, sherry and the sugar, with about 2-3 tablespoons of the reserved mushroom soaking liquid. Bring to a boil and braise for a further 1-2 minutes. Stir in the cornflour paste to thicken, sprinkle with the sesame oil and serve at once.
| Ingredients:
2 Ounce(s) Dried Chinese mushrooms
10 Ounce(s) Can winter bamboo shoots
3 Tablespoon(s) Vegetable oil
1 Spring onion
2 Tablespoon(s) Light soy sauce
1 Tablespoon(s) Dry sherry
1/2 Teaspoon(s) Light brown sugar
2 Teaspoon(s) Cornflour paste |
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