Stir-Fried Twin Winter

Fresh Bamboo Shoot

This is another recipe I tried from “The Food of China” cookbook.

Fresh bamboo season is almost over; I want to take an advantage of this time to make this dish.

*I am quoting and copying from the book.

This simple dish is called “Twin Winter” because both mushrooms and bamboo shoots are at their best in the winter months.

Ingredients:

12 dried Chinese mushrooms

10 ½ oz (300g) fresh or tinned bamboo shoots, rinsed and drained

3 tablespoons oil

2 tablespoons light soy sauce

2 teaspoons sugar

2 teaspoons cornflour (cornstarch)

½ teaspoon roasted sesame oil

Directions:

1.       Soak the dried mushrooms in boiling water for 30 minutes, then drain, reserving the liquid, and squeeze out any excess water. Remove and discard the stems and cut the caps in half (or quarters if large). Cut the bamboo shoots into small pieces the same size as the mushrooms.

2.      Heat a wok over high heat, add the oil and heat until very hot. Stir-fry the mushrooms and bamboo shoots for 1 minute. Add the soy sauce and sugar, stir a few times, then add ½ cup (125ml) of the reserved liquid. Bring to the boil and braise for 2 minutes, stirring constantly.

3.      Combine the cornflour with enough water to make a paste, add to the sauce and simmer until thickened. Sprinkle with the sesame oil, blend well and serve. 

Until next time…Peace Out!