1 oz. Formosa black mushrooms
1 c. solid bamboo
2 tbl. dark soy
4 tbl. mushroom water
3 tbl. corn garlic oil
1 tsp. sesame oil
1/2 tsp. sugar
1/2 c. broth
- Soak mushrooms in warm water till soft, then drain well and resoak in 1/3 c. warm water to make juice to be used in recipe.
- Slice bamboo, then slice in thin slices, using solid bamboo rather than sliced.
- Heat wok, add whole mushrooms and stir fry 1 - 2 minutes, then add bamboo, mix well.
- Add sugar, soy and sesame, cover 1 minute, then add broth, cover 1 minute, then thicken with corn starch paste.
NOTE:
Shredded meat or shrimp can be added, but should be cooked separate, then mixed while serving.