Free Food Recipes

Ingredients

• 8 medium Chinese dried mushrooms
• 75-100 g (3-4 oz) bamboo shoots
• 8 medium chicken kidneys
• 7 ml (1/2 tablespoon) salt
• 1 large onion
• 30 ml (2 tablespoons) vegetable oil
• 30 ml (2 tablespoons) dry sherry
• 15 ml (1 tablespoon) light colored soy sauce
• 90 ml (6 tablespoons) stock
• 12 ml (3/4 tablespoon) corn flour blended in 45 ml (3 tablespoons) water
• 15 ml (1 tablespoon) lard (use oil if not available)

Serve 4-6

** Free Food Recipes **

Method:

1. Soak the mushrooms in water for 20 minutes. Remove the stalks. Cut the bamboo shoots into medium-sized thin slices.

2. Remove the membrane from the kidneys but otherwise retain the original shape. Rub them with the salt. Cut the onion into quarters.

3. Heat the oil in a frying pan. Add the onion to fry at medium heat for 2 minutes, turn it in the oil a few times and remove. Add the bamboo shoots and mushrooms and stir-fry for 1 minute, followed by the sherry, soy sauce, stock and kidney.

4. Turn the heat to high, allowing the pan’s contents to cook vigorously for 3 minutes. Add the blended corn flour mixture and the lard. Stir a couple more times, and serve quickly.

Note: This is one of the better known Shanghai dishes.