Stir Fry Bamboo and Mushrooms 炒二冬 冬筍炒冬菇
It was time to make Stir Fry Bamboo and Mushrooms 冬筍炒冬菇 for dinner. A traditional Hangzhou vegetarian dish made of tender winter bamboo shoots and the delicious shitake mushroom. Easy peasy and yummy too!
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 can winter bamboo shoots
- 6 shitake mushrooms
- 1 bunch Chinese leek flower
- 2 tbsp oil
- 1/2 cup mushroom stock
- 1 1/2 tbsp soy sauce
- 1 tsp sugar
- 1/2 tsp salt
- pinch white pepper
- 1 tsp corn starch
- 1/4 tsp sesame oil
Instructions
- 1
Soak your dried mushrooms (if using) in hot water for at least half hour or until soft enough to slice. Reserve the mushroom soaking water. Cut off the mushroom stems and discard. Slice the mushrooms to 1/4 inch slices.
- 2
Rinse bamboo shoots. Slice the shoots to 1/4 inch slices lengthwise. Then further slice lengthwise in half.
- 3
Rinse chinese leek flowers. Cut off the bottom 1/4 of the leeks and discard. Slice the leeks to 1 inch lengths.
- 4
Heat wok over high heat. Add oil. Slide in the bamboo shoots and leek and stir fry continuously for 2 minutes.
- 5
Add 1/2 cup of stock, soy sauce, sugar, salt, pepper and mushrooms. Let shimmer covered for 3 minutes or until the leek is just cooked.
- 6
Mix 2 tbsp water with potato starch, pour into wok and stir until the sauce thickens enough to cling lightly to food. Turn off heat, add sesame oil, stir.