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
  1. 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.
  2. Slice bamboo, then slice in thin slices, using solid bamboo rather than sliced.
  3. Heat wok, add whole mushrooms and stir fry 1 - 2 minutes, then add bamboo, mix well.
  4. 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.