Stir-fried Winter Bamboo Shoots and Mushrooms

Stir-fried Winter Bamboo Shoots and Mushrooms

　　This is a local dish made with winter bamboo shoots and mushrooms from Jinggangshan. Because both ingredients are fresh, flavorful, and help lower cholesterol, this dish is especially popular among elderly visitors and those not feeling their best.

　　　　Stir-fried Winter Bamboo Shoots and Mushrooms Ingredients:

　　　　Main ingredients: 400g winter bamboo shoots, 100g soaked dried mushrooms, 150g miscellaneous bone broth, 1 tablespoon soy sauce, appropriate amounts of cornstarch and sesame oil.

　　　　How to Make Stir-fried Winter Bamboo Shoots and Mushrooms:

　　　　① Remove the stems of the soaked dried mushrooms, rinse them in cold water, and cut larger ones into two pieces. Slice the winter bamboo shoots into thin pieces about 3.3cm long and 2cm wide.

　　　　② Heat a pan, add oil, and heat until it is about 80% hot. Add the bamboo shoots and deep-fry them for about 20 minutes, then remove with a strainer. Squeeze out excess water from the mushrooms, add them to the pan to deep-fry, fry off surface moisture, then pour them into the strainer to drain the oil.

　　　　③ Leave some oil in the pan, first stir-fry the bamboo shoots briefly, then add the mushrooms, salt, soy sauce, and miscellaneous bone broth. Simmer for 2 minutes, add MSG, thicken with a cornstarch slurry, drizzle in sesame oil, and serve on a plate.