2 bean cakes, cut up carrot size
1 small can whole bamboo, diced the same as bean cake
1 c. stock
1 tsp. light soy
2 oz. Formosa black mushrooms
1 tbl. sesame oil
1 tbl. finely chopped ginger
2 tbl. finely chopped scallions

OPTIONAL:

1/4 lb. meat
  1. Cut up bean cake and bamboo. Set aside.
  2. Soak mushrooms, discard stems and cut in half.
  3. In wok, put bean cake, bamboo, mushrooms, ginger and sesame oil, cover and cook for 15 minutes. Thicken, then cover with scallions.
  4. If meat is added, stir fry separately and add in the last 5 minutes.

This dish is high in protein, used in China for low calorie and high protein dishes.