Chinese Vegetables Recipes - Bamboo Shoots with Dried Mushrooms Recipe

Ingredients

• 6 Chinese dried mushrooms

• 250 ml/8 fl oz/1 cup chicken stock

• 15 ml/1 tbsp rice wine or dry sherry

• 15 ml/1 tbsp soy sauce

• 15 ml/1 tbsp groundnut (peanut) oil

• 225 g/8 oz bamboo shoots, sliced

• 15 ml/1 tbsp  corn flour (cornstarch)

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Method:

1. Soak the mushrooms in warm water for 30 minutes then drain. Discard the stems and slice the caps.

2. Place the mushroom caps in a pan with half the stock, the wine or sherry and soy sauce.

3. Bring to the boil, cover and simmer for about 10 minutes until thick.

4. Add the oil and stir over a medium heat for 2 minutes. Add the bamboo shoots and stir-fry for 3 minutes.

5. Mix the corn flour into the remaining stock and stir it into the pan.

6. Bring to the boil, stirring, then simmer for about 4 minutes until the sauce thickens and clears.