Free Food Recipes

Ingredients

• 12 large Chinese dried winter mushrooms
• 350 g (3/4 lb) winter bamboo shoots (or canned bamboo shoots)
• 10 ml (2 teaspoons) corn flour
• 45 ml (3 tablespoons) cold stock
• 37 ml (2 1/2 tablespoons) vegetable oil
• 22 ml (1 1/2 tablespoons) soy sauce
• 5 ml (1 teaspoon) sugar
• 2 ml (1/2 teaspoon) salt
• 75 ml (5 tablespoons) mushroom
• 15 ml (1 tablespoon) sesame oil  

Serve 4-6

** Free Food Recipes **

Method:

1. Soak mushrooms in 125 ml (1/4 pint) hot water for 30 minutes. Retain the water and remove the mushroom stalks. Cut the bamboo shoots into small, thick, triangular pieces. Mix the corn flour in the cold stock until well blended.

2. Heat the oil in a medium-sized frying pan. Add the mushrooms and turn them a few times over a high heat. Push them to one side, and add the bamboo shoots. Stir and turn them in the hot oil for 1 minute.

3. Bring over the mushrooms to mix with the bamboo shoots. Sprinkle with the soy sauce, sugar, salt and mushroom water. Turn and stir together for 1 minute. Reduce the heat and leave to cook for 3 minutes. Add the corn flour in stock, and mix it with the other ingredients.

4. As soon as the sauce thickens, sprinkle with sesame oil, and the dish is ready. Serve in a well-heated dish.

Note: Because of its subtlety of flavors, the dish is considered a delicacy, suitable for a dinner party or banquet.