Recipe - Food Of The Forest

1 cup Dried black mushrooms
2 tablespoon Cloud Ear mushrooms
One half cup Lily buds
Three fourths cup Chestnuts
One half pound Asparagus
2 cup Bamboo shoots
2 sl Fresh ginger root
3 tablespoon Oil
3 tablespoon Stock
1 tablespoon Soy sauce
3 tablespoon Oil
One half teaspoon Salt
1 teaspoon Oil
1 teaspoon Soy sauce
1 teaspoon Sugar

1. Separately soak dried black mushrooms, cloud ear mushrooms and lily
buds.

2. Blanch and shell chestnuts. Cut soaked mushrooms in half if large.

3. Discard tough ends of asparagus; cut stalks in 1One half inch sections. Cut
bamboo shoots in matchsticklike strips; sliver ginger root.

4. Heat oil. Add ginger root and stirfry a few times. Add black mushrooms
and chestnuts; stirfry 2 minutes. Add cloud ear mushrooms; stirfry a few
times to coat with oil.

5. Add stock and soy sauce; then cook, uncovered, 10 minutes over medium
heat, stirring frequently. Remove ingredients from pan.

6. Heat the second quantity of oil. Add asparagus and bamboo shoots and
stirfry 2 to 3 minutes. Stir in salt; then remove vegetables from pan.

7. Heat remaining oil. Add lily buds; stirfry 2 minutes. Then stir in
remaining soy sauce.

8. Return mushrooms and chestnuts to pan and cook, covered, 5 minutes over
medium heat, stirring occasionally.

9. Return asparagus and bamboo shoots. Sprinkle with sugar and stirfry
only to reheat. Serve at once.

NOTE: To keep the ingredients from drying out in step 5, add more stock as
needed, 1 tablespoon at a time.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.