-
Select mushrooms of
uniformly small size.
-
Soak them in warm water
for 30 minutes.
-
Squeeze dry and keep the
water as mushroom stock.
-
Cut the shoots into thin
slices not much bigger than the mushrooms.
-
Heat up the oil until it
smokes.
-
Stir-fry the mushrooms and
bamboo shoots for about 1 minute.
-
Add soy sauce and sugar,
stir.
-
Add 4 tablespoons mushroom stock
(soaking water).
-
Bring it to the boil and cook for
about 2 minutes.
-
Add cornflour.
-
Blend together very
well, then add sesame seed oil and serve.