Bamboo Shoots with Mushrooms

If preparing this tasty dish with fresh bamboo shoots, select the more tender and highly prized winter bamboo shoots for best results. See the Cook’s Tip (page 35) for safe handling of fresh bamboo shoots, which can contain small amounts of hydrogen cyanide.

MAKES 4 SERVINGS

1 tablespoon peanut oil

1⁄2 pound fresh shiitake mushrooms, stemmed and thinly sliced

2 large cloves garlic, finely chopped

2 pounds fresh winter bamboo shoots, prepared and precooked, drained and coarsely chopped, or 1 (16-ounce) can bamboo shoots, drained, blanched 1 minute in boiling water, drained, and coarsely chopped

1⁄4 cup low-sodium vegetable broth

1 teaspoon sugar Salt and freshly ground black pepper, to taste

In a wok or large nonstick skillet, heat the peanut oil over medium-high heat. Add the mushrooms and garlic and cook, stirring, until softened, about 2 minutes. Add the remaining ingredients and cook, stirring, until bamboo shoots are heated through and liquid is reduced, 1 to 2 minutes. Serve at once.

{PER SERVING} Calories 73 • Protein 4g • Total Fat 4g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 8g • Dietary Fiber 3g • Sodium 38mg

hancheng

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