Snow Peas With Mushrooms & Bamboo Shoots
|Fresh snow peas||1⁄2 Pound|
|Water||2 Cup (32 tbs)|
|Dried black mushrooms||5 Medium|
|Hot water||1 Cup (16 tbs)|
|Chicken broth||2 Tablespoon|
|Soy sauce||1 Tablespoon|
|Vegetable oil||6 Tablespoon|
|Fresh ginger root slices||3|
|Garlic||1 Clove (5 gm), crushed|
|Sliced bamboo shoots||1 Cup (16 tbs)|
Snap off ends and pull off strings from snow peas.
Bring 2 cups water to a boil in a small saucepan.
Blanch snow peas by submerging in salted boiling water 10 seconds; drain and rinse with cold water.
Soak mushrooms in 1 cup hot water until soft, 15 to 30 minutes.
Drain and remove hard stems.
Mix ingredients for seasoning sauce in a small bowl; set aside.
Slice softened mushrooms.
Heat oil in a wok over high heat 30 seconds.
Stir-fry ginger root and garlic 30 seconds.
Add sliced mushrooms and bamboo shoots.
Stir-fry 1 minute.
Add seasoning sauce.
Stir-fry 1 minute or until sauce is absorbed.
Add blanched snow peas.
Stir-fry 10 seconds.