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Stir Fried Mushrooms and Bamboo Shoots in Oyster Sauce
Author: Mr. Go 12 Chinese black mushrooms
3-1/2 lbs bamboo shoots
3 cups oil
2 tblspn oyster sauce
1 tblspn soy sauce
1 tspn sugar
1 tspn sesame oil
1-1/2 cup water
1 tspn corn starch
1-1/2 lb Chinese cabbage
Soak mushrooms, preferably overnight or until soft. Cut off stems.
Slice bamboo shoots; cut each Chinese cabbage in lengthwise in half. Precook in boiling water.
Separate the Chinese cabbage and plunge into cold water, remove and drain.
Heat 3 tblspn oil, stir-fry the cabbage with 1 tspn salt and mix thoroughly. Remove and set aside.
Heat oil, deep fry bamboo shoots for 2 minutes, remove.
Leave about 2 tblspn oil, stir-fry mushroom then add bamboo shoots, oyster sauce, soy sauce, sugar, sesame oil and water.
Simmer for about 8 minutes. Add corn starch and 2 tblspn water to thicken the sauce.
Transfer to a serving dish then line the cabbage around the mushroom and bamboo shoots.
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