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Side Dish
Asian
2 servings
30 minutes
5 minutes
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
Soak Dried Mushrooms.
Slice bamboo shoots and soaked mushrooms. Stem sno 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.
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.
