- Rating:
- Servings:
- 4
- Difficulty:
- Easy
- Total Time:
- Recipe By:
- Andrew Faulkner
Ingredients
- 1 cup Dried Portobello Mushrooms
- 1 cup Bamboo Shoots
- 1/4 pound Sno Peas
- 2 tablespoons Oil
- 2 tablespoons Soy Sauce
- 1/2 teaspoon Sugar
- 1/4 cup Stock
Directions
Soak Dried Mushrooms.
Slice bamboo shoots and soaked mushrooms. Stem snow peas.
Heat oil. Add salt, then snow peas, and stir-fry until bright green (less than 1 minute). Remove from pan.
Heat remaining oil. Add mushrooms and bamboo shoots; stir-fry to coat with oil (about 1 minute).
Add soy sauce, sugar and stock and heat quickly. Then simmer, covered, 3 minutes.
Return snow peas and stir-fry only to reheat. Serve at once.
Variations
In step 4, first stir-fry briefly 1 garlic clove and 1 slice fresh ginger root, both minced. Then add the mushrooms and bamboo shoots.
In step 4, also add 1 cup celery, 1/2 cup water chestnuts and 2 tablespoons cloud ear mushroom (soaked), all sliced. Stir-fry 2 to 3 minutes with the mushrooms and bamboo shoots. In step 5, increase the stock to 1/2 cup.
