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LOCATION: Recipes >> Vegetarian >> Stirfry 10

Print this Recipe    Stirfry 10

FOOD OF THE FOREST
6 to 8 servings

1 cup dried black mushrooms
2 tablespoons. cloud ear mushrooms
1/2 cup lily buds
3/4 cup chestnuts
1/2 pound asparagus
2 cups bamboo shoots
2 slices fresh ginger root
2 tablespoons oil
3 tablespoons stock
1 tablespoon soy sauce
3 tablespoon oil
1/2 teaspoon salt
1 teaspoon oil
1 teaspoon soy sauce
1 teaspoon sugar

Separately soak dried black mushrooms, cloud ear mushrooms and lily
buds. Blanch and shell chestnuts. Cut soaked mushrooms in half if
large. Discard tough ends of asparagus, sut ctalks in 1 1/2 inch
sections. Cut bamboo shoots in matchstick-like strips; sliver ginger
root.

Heat oil. Add ginger root and stir-fry a few times. Add black
mushrooms and chestnuts; stir-fry 2 minutes. Add cloud ear mushrooms;
stir-fry a few times to coat with oil.

Add stock and soy sauce, then cook, uncovered for 10 minutes over
med. heat, storring frequently. Remove ingredients from pan.

Heat the second quantity of oil. Add asparagus and bamboo shoots
and stir-fry 3 minutes. Stir in salt, then remove vegies from pan.

Heat remaining oil. Add lily buds; stir-fry 2 minutes. They stir
in remaining soy sauce.

Return mushrooms and chestnuts to pan and cook, covered 5 minutes
over med. heat, stirring occasionally.

Return asparagus and bamboo shoots. Sprinkle with sugar and stir-fry
only to reheat. Serve at once.

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