Ingredients
- 6-8 mushrooms (Chinese – dried – about 1½" in diameter)
- ¾ pounds pea pods (sugarsnap or snow peas)
- 1 Tablespoon sugar
- 1 Tablespoon baking soda
- ½ teaspoon salt
- 2 teaspoons honey (or sugar)
- 1 Tablespoon light soy
- ½ cup bamboo shoots (sliced)
- 1 Tablespoon sesame oil
Instructions
- Place mushrooms in a heat-proof bowl. Pour boiling water over them to cover, remove to cool. When cool, trim off tough stems and reserve, freezing, for “meatballs.” Cut mushrooms in half, squeezing out excess water, but reserving 2 Tbsp of liquid for enriching the dish.
- String both sides of the sugarsnaps or snowpeas. Cover with water and stir in sugar and baking soda. Let stand 15-20 minutes and rinse well, shaking off excess moisture.
- In a small bowl, combine salt, sugar/honey, soy, and reserved mushroom liquid.
- In another bowl, have 1/2 cup sliced bamboo shoots.
- Heat 2 Tbsp vegetable oil, swirling to cover bottom of wok or large skillet or saucepan, till almost but not quite smoking. Add mushrooms and well-drained bamboo shoots, stir-fry for two minutes.
- Add: pea pods or sugarsnaps, cleaned and trimmed as above. Add reserved mushroom water mix. Stir vigorously for two minutes—pea pods will become intensely green. Salt and sugar to taste.
- Add 1 Tbsp sesame oil, stir well and serve on warm contrasting-color platter.
Notes
VARIATION: Before serving add any combination of cooked shrimps,
shredded chicken, sliced mock duck, Chinese roast pork. As a side dish this should serve 4 to 6 guests. With meat additions it
may serve as many as 8.
shredded chicken, sliced mock duck, Chinese roast pork. As a side dish this should serve 4 to 6 guests. With meat additions it
may serve as many as 8.