Bamboo Shoots with Mushrooms

This Chinese recipe for Bamboo Shoots with Mushrooms is easy to make. may be served as part of a Chinese meal and it also makes an unusual vegetable accompaniment to grilled or roasted meat.

12 oz. canned bamboo shoots, drained

12 dried mushrooms

4 tablespoons groundnut oil

2 tablespoons sherry

4 tablespoons soy sauce

1 tablespoon sugar — teaspoon monosodium glutamate (optional)

3 rl. oz. water

Cut the bamboo shoots into thin slivers. Soak the mushrooms in hot water for 5 minutes. Drain them well. Remove the stalks, and, if the mushrooms are large, cut them in half.

Heat a heavy frying-pan over high heat for 30 seconds. Add the oil and swirl it around the pan. Add the bamboo shoots and mushrooms and fry, stirring frequently, for 5 minutes.

Add the sherry, soy sauce, sugar, mono-sodium glutamate and water. Cover the pan and simmer, over low heat, for 20 minutes.

Serve hot.

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