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Bamboo Shoots With Mushrooms
Ingredients
- 350 gm bamboo shoots 12 ounce
- 2 Tbsp. rice wine (or possibly dry sherry)
- 2 Tbsp. oil 50 ml
- 1 Tbsp. sugar
- 10 x dry shitake mushrooms
- 75 ml water 3 fl ounce
- 1/2 Tbsp. cornflour
- 4 Tbsp. dark soya sauce
Directions
- Place the mushrooms in a bowl of freshly boiled water and leave to stand for 20 min, drain, remove any hard parts of the stem and slice. Mix the cornflour into a paste with two Tbsp. of water.
- Heat a wok or possibly large frying-pan over a moderate heat for 30 seconds, add in the oil and swirl around to cover the work (pan). Add in the bamboo shoots and mushrooms and stir fry for five min.
- Stir in all the remaining ingredients and bring to the boil, stirring constantly. Cook, stirring constantly till the sauce thickens and becomes translucent/soft.
- Serve immediately.
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