4 - 6 servings
50 ml (2 fl oz) 1/4 cup Groundnut oil
350 g (12 oz) Canned bamboo shoot, drained and sliced
12 Chinese dried mushrooms, soaked in cold water for 20 minutes, drained and chopped
2 Tbs Rice wine or dry sherry
4 Tbs Soy sauce
1 Tbs Sugar
1/4 tsp Monosodium glutamate (MSG), (optional)
75 ml (3 fl oz) 3/8 cup Water
1. Heat a heavy-based frying-pan over moderately high heat for 30 seconds. Add the oil and swirl it around the pan.
2. Add the bamboo shoot and mushrooms and stir-fry for 5 minutes. Stir in the remaining ingredients and reduce the heat to low.
3. Cover the pan and simmer for 5 minutes.
4. Transfer the mixture to a warmed serving dish and serve at once.