Serves
INGREDIENTS
50g/2oz dried Chinese mushrooms (shiitake)
285g/10oz winter bamboo shoots
3 tbsp vegetable oil
1 spring onion (scallion), cut into short sections
2 tbsp light soy sauce or oyster sauce
1 tbsp Chinese rice wine or dry sherry
1/2 tsp light brown sugar
2 tsp cornflour (cornstarch) paste
few drops sesame oil
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Bamboo Shoots and Chinese Mushrooms
Soak the mushrooms in cold water for at discard any hard stalks, reserving the water. Cut the mushrooms in half, or quarters if they are large- keep them whole if 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 onion (scallion) and
seasonings with about 2-3 tbsp of the mushroom water. Bring to the boil and braise for another minute or so, then thicken the gravy with the
cornflour (cornstarch) paste and sprinkle with the sesame oil.
