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What You Need:
(To Serve: 4)
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4 dried Chinese mushrooms, 1 to 1½ inches in diameter
2 cups canned lotus root
½ cup thinly sliced canned bamboo shoots
2 tablespoons peanut oil, or flavorless vegetable oil
1½ teaspoons salt
½ teaspoon sugar
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Translate this recipe:
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| How To Cook: |
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PREPARE AHEAD:
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1. In a small bowl, cover the mushrooms with ½ cup of warm water and let them soak for 30 minutes. Remove them with a slotted spoon and save the water.
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2. With a cleaver or sharp knife, cut off and discard the tough stems of the mushrooms and quarter each cap.
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3. Drain the canned lotus root and rinse it under cold water. Cut it into 1/8 inch slices.
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4. Have the above ingredients, bamboo shoots, oil, salt and sugar within easy reach.
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TO COOK:
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1. Set a 12-inch wok or 10-inch skillet over high heat for 30 seconds. Pour in the 2 tablespoons of oil, swirl it about in the pan and heat for another 30 seconds, turning the heat down to moderate if the oil begins to smoke.
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2. Add the lotus root and stir-fry for 1 minute, or until all the pieces are thoroughly coated with the oil. Add the mushrooms, bamboo shoots, salt, sugar and ¼ cup of mushroom-soaking water.
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3. Stir thoroughly and cover the pan. Cook over low heat for 5 minutes, then transfer the entire contents of the pan to a heated platter and serve at once.
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VARIATION:
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1. A 1-pound head of green cabbage may be substituted for the canned lotus root. Wash the cabbage, core it and separate the leaves. Then, with a cleaver or sharp knife, cut the leaves into strips about 1 inch long and ½ inch wide.
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