Another name for this dish is "twin winter vegetables" because both bamboo shoots and mushrooms are at their best then. For that reason, try using canned winter bamboo shoots and extra "fat" mushrooms.
50 g (2 oz) dried Chinese mushrooms
275 g (10 oz) can winter bamboo shoots
45 ml (3 tbsp) vegetable oil
1 spring onion, cut into short sections
30 ml (2 tbsp) light soy sauce or oyster sauce
15 ml (1 tbsp) Chinese rice wine or dry sherry
2.5 ml (1/2 tsp) light brown sugar
10 ml (2 tsp) cornflour paste
few drops sesame oil
1. Soak the mushrooms in cold water for at least 3 hours. Squeeze dry and discard any hard stalks, reserving the water. Cut the mushrooms in half or in quarters if they are large — keep them whole if small.
2. Rinse and drain the bamboo shoots, then cut them into small, wedge-shaped pieces.
3. Heat the oil in a preheated wok and stir-fry the mushrooms and bamboo shoots for about 1 minute. Add the spring onion, soy or oyster sauce, rice wine or sherry and the sugar, with about 2 - 3 tbsp of the reserved mushroom soaking liquid. Bring to the boil and braise for a further 1 - 2 minutes. Stir in the cornflour paste to thicken, sprinkle with the sesame oil and serve at once.
4 people have helped to review this recipe. Thankyou!