Recipe - Stir-Fried Bamboo Shoots And Mushrooms

10 (up to)
12 Black mushrooms
2 cup Bamboo shoots
3 tablespoon Oil
1 tablespoon Soy sauce
1 teaspoon Sugar
1 tablespoon Cornstarch
One half cup Mushroomsoaking liquid

1. Soak dried mushrooms; reserve the soaking liquid.

2. Cut bamboo shoots lengthwise in thin slices, then in 1 by 1One half inch
strips. Leave mushrooms whole if small; quarter if large.

3. Heat oil. Add mushrooms and stirfry 2 to 3 minutes.

4. Add bamboo shoots; stirfry 2 minutes more. Then blend in soy sauce and
sugar.

5. Transfer vegetables to a serving platter, leaving liquids in pan.
Arrange bamboo shoots underneath, mushrooms on top.

6. Blend cornstarch and mushroomsoaking liquid to a paste. Add to pan and
cook, stirring, to thicken liquids. Pour sauce over vegetables and serve at
once.

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