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.