- 6-8 dried mushrooms (about 1 1/2” in diameter)
- ¾ pound pea pods (sugar snap or snow peas)
- 1 Tablespoon sugar
- 1 Tablespoon baking soda
- ½ teaspoon salt
- 2 teaspoons sugar (or honey)
- 1 Tablespoon light soy
- ½ cup bamboo shoots (sliced)
- 1 Tablespoon sesame oil
- reserved mushroom liquid
- 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 sugar snaps or snow peas. 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.
- To cook: 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 sugar snaps, 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.
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.