Bamboo shoots with broccoli and mushrooms

Bamboo shoots with broccoli and mushrooms

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
500g broccoli
8-10 dried chinese mushrooms
6 spring onions
4 tablespoons peanut oil
250g tinned bamboo shoots, drained
1 teaspoon salt
1 teaspoon sugar
1 tablespoons light soy sauce
1 tablespoon dry sherry or rice wine
rice, boiled and hot, to serve

Method

  1. Cut thick stems from broccoli and save for another use. Cut flower part into pieces 2.5–5 cm long. Soak dried mushrooms in warm water for 15 minutes. Drain, reserving 60 ml water. Cut each spring onion into 3 pieces. Drop broccoli into boiling water. When water boils again, drain and refresh under cold running water.
  2. Heat oil in a wok or frying pan, add mushrooms, bamboo shoots and spring onions and stir-fry over high heat for 1 minute. Add broccoli, salt, sugar, soy sauce, sherry and soaking water from mushrooms. Toss gently for 2 minutes and serve immediately with hot boiled rice.
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