Food of the forest

6 Servings

Ingredients

Quantity Ingredient
1 cup Dried black mushrooms
2 tablespoons Cloud Ear mushrooms
½ cup Lily buds
¾ cup Chestnuts
½ pounds Asparagus
2 cups Bamboo shoots
2 slices Fresh ginger root
3 tablespoons Oil
3 tablespoons Stock
1 tablespoon Soy sauce
3 tablespoons Oil
½ teaspoon Salt
1 teaspoon Oil
1 teaspoon Soy sauce
1 teaspoon Sugar

Directions

1. Separately soak dried black mushrooms, cloud ear mushrooms and lily buds.

2. Blanch and shell chestnuts. Cut soaked mushrooms in half if large.

3. Discard tough ends of asparagus; cut stalks in 1-½ inch sections. Cut bamboo shoots in matchstick-like strips; sliver ginger root.

4. Heat oil. Add ginger root and stir-fry a few times. Add black mushrooms and chestnuts; stir-fry 2 minutes. Add cloud ear mushrooms; stir-fry a few times to coat with oil.

5. Add stock and soy sauce; then cook, uncovered, 10 minutes over medium heat, stirring frequently. Remove ingredients from pan.

6. Heat the second quantity of oil. Add asparagus and bamboo shoots and stir-fry 2 to 3 minutes. Stir in salt; then remove vegetables from pan.

7. Heat remaining oil. Add lily buds; stir-fry 2 minutes. Then stir in remaining soy sauce.

8. Return mushrooms and chestnuts to pan and cook, covered, 5 minutes over medium heat, stirring occasionally.

9. Return asparagus and bamboo shoots. Sprinkle with sugar and stir-fry only to reheat. Serve at once.

NOTE: To keep the ingredients from drying out in step 5, add more stock as needed, 1 tablespoon at a time. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

Related recipes