Serves 4 to 6
1/4 cup peanut oil
12 oz. canned bamboo shoots, drained and sliced
12 Chinese dried mushrooms, soaked in cold water for 30 minutes, drained and chopped
2 tbsps. Rice wine or dry sherry
4 tbsps. Soy sauce
1 tbs. sugar
¼ tsp MSG (optional)
3/8 cup water
Heat the wok over moderately high heat for 30 seconds.
Add the oil and swirl it around the wok.
Add the bamboo shoot and mushrooms and stir fry for 5 minutes.
Stir in the remaining ingredients and reduce heat to low.
Cover the wok and simmer for 5 minutes.
Serve at once.