Vegetarian: Stirfry 10 by Recipe Cottage

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	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.