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What You Need:
(To Serve: 4)
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6 dried Chinese mushrooms, 1 to 1½ inches in diameter
1 pound fresh snow peas (thoroughly defrosted frozen snow peas will do, but they will not have the crispness of the fresh ones)
½ cup canned bamboo shoots, sliced 1/8 inch thick and cut into 1-by-1 inch triangular tree-shaped pieces
1½ teaspoons salt
½ teaspoon sugar
2 tablespoons peanut oil, or flavorless vegetable oil
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Translate this recipe:
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| How To Cook: |
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PREPARE AHEAD:
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1. In a small bowl, cover the mushrooms with ½ cup of warm water and let them soak for 30 minutes. Remove them with a slotted spoon.
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2. With a cleaver or sharp knife, cut away and discard the tough stems of the mushrooms and cut each cap into quarters. Strain the soaking water through a fine sieve and reserve 2 tablespoons of it.
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3. Snap off the tips of the fresh snow peas and remove the strings from the pea pods.
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4. Have the above ingredients, and the oil, bamboo shoots, salt and sugar within easy reach.
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TO COOK:
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1. Set a 12-inch wok or 10-inch skillet over high heat for 30 seconds. Pour in the 2 tablespoons of oil, swirl it about in the pan and heat for another 30 seconds, turning the heat down to moderate if the oil begins to smoke.
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2. Immediately drop in the mushrooms and bamboo shoots, and stir-fry for 2 minutes. Add the snow peas, salt and sugar, and then 2 tablespoons of the reserved mushroom-soaking water.
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3. Cook, stirring constantly at high heat, for about 2 minutes, or until the water evaporates. Transfer the contents of the pan to a heated platter and serve at once.
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