Bamboo Shoots And Chinese Mushrooms Recipe

1. 1

   Soak the mushrooms in cool water for at least 3 hrs.

2. 2

   Squeeze dry and throw away any hard stalks, reserving the water.

3. 3

   Cut the mushrooms in half or possibly in quarters if they are large - keep them whole if they are small.

4. 4

   Rinse and drain the bamboo shoots, then cut them into small wedge-shaped pcs.

5. 5

   Heat the oil in a preheated wok and stir-fry the mushrooms and bamboo shoots for about 1 minute.

6. 6

   Add in the spring onions, soy sauce, sherry and the sugar, with about 2-3 Tbsp.

7. 7

   of the reserved mushroom soaking liquid.

8. 8

   Bring to a boil and braise for a further 1-2 min.

9. 9

   Stir in the cornflour paste to thicken, sprinkle with the sesame oil and serve at once.

* Per serving · 4 servings · Values may vary.