|Dried chinese mushrooms||4 , soaked in cold water for 30 minutes|
|Vegetable oil||1 Tablespoon|
|Canned bamboo shoots||6 Ounce, drained, thinly sliced (175 Gram)|
|Mangetouts||12 Ounce (375 Gram)|
|Stalk celery||1 , cut into 2 inch pieces|
|White wine vinegar||1 Teaspoon|
Drain the mushrooms, reserving 1 tablespoon of the soaking liquid.
Thinly slice the mushrooms.
Heat the oil in a frying pan.
Add the mushroom slices and bamboo shoots and fry for 2 minutes, stirring constantly.
Add the mangetouts and celery and cook, stirring, for 2 minutes.
Sprinkle the salt, sugar, vinegar and reserved soaking liquid over the vegetables.
Cook, stirring, for a further 2 minutes or until the liquid has evaporated.
Transfer the vegetables to a serving dish and allow to cool.
Then chill for at least 1 hour before serving.