Chinese Mushrooms And Bamboo Shoots With Hoisin Sauce
|Vegetable oil||2 Tablespoon|
|Mushrooms||1⁄2 Pound, cut into t shape|
|Bamboo shoots||4 Ounce, sliced|
|Cornstarch||1 Teaspoon, mixed in 1 tablespoon water|
|Hoisin sauce||2 Tablespoon|
Heat the oil in the wok.
Stir fry mush rooms for 2 to 3 minutes.
Add bamboo shoots and stir fry 1 minute longer.
Combine the remaining ingredients and add to the vegetables.
Heat and stir gently until the sauce thickens and the vegetables are coated.
Serve at once.