Ingredients:

Braised mushrooms and bamboo shoots

100g winter mushrooms

100g bamboo shoots

30g scallion oil

2 tablespoons of oyster sauce

1,000g water

200g chicken broth

10g cornstarch

1/4 teaspoon of salt

2 teaspoons of soy sauce

1 teaspoon of sugar

1/2 teaspoon of pepper

1/2 tablespoon of cooking wine

Method:

1. Immerse the dried mushrooms in water overnight to soften them. Drain and cut off their roots. Peel the bamboo shoots, cut them open and wash thoroughly.

2. Lay the knife horizontally and slice the bamboo shoots and mushrooms: choose the top part of the bamboo shoots, which is tender. Remove the skin and proceed into the inner part. With one hand holding the material in place, slowly work your way to achieve equal slices.

3. Heat 1,000g of water in a wok until boiling. Add the bamboo shoots and mushroom slices. Boil for 30 seconds in order to get rid of the bitterness and remove to drain.

4. In a dry wok, heat scallion oil (fry scallion slices in cooking oil) to 150oC and add soy sauce (don't get splashed.) Then add slices, stir for 20 seconds and add chicken broth.

5. Add other seasonings: oyster sauce, sugar, cooking wine, salt and pepper. Stir constantly and braise for another 2 or 3 minutes. Take cornstarch and add water to make starch sauce. Stir well to prevent lumping.

6. Pour the sauce around the ingredients in the wok, and stir until even. The sauce should now be thicker. Heat for a few more seconds and the dish should be ready to serve.

(China Daily 05/24/2013 page17)