Recipes > Stir-Fried Bamboo Shoots and Shiitakes (Mang Xao Nam Dong Co)

Ingredients

• 8 large dried shiitake mushrooms
• 6 ounces canned bamboo shoots, blanched, drained, and julienned
• pinch sugar
• 2 tablespoons vegetable oil
• 1/3 cup chicken stock
• freshly ground black pepper
• 2 ounces fresh ginger, peeled, sliced, and lightly crushed
• 2 tablespoon fish sauce

Preparation Method

1. Soak the mushrooms in hot water to cover in a bowl until rehydrated and softened, about 30 minutes. Drain and rinse. Squeeze the mushrooms between the palms of your hands to extract any remaining water. With a knife, remove and discard any hard stems, then cut the mushroom caps into julienne strips.

2. In a wok or skillet, heat the oil and stir-fry the ginger over high heat until fragrant, about 1 minute. Add the mushrooms and the bamboo shoots and stir-fry for about 5 minutes. Reduce the heat to medium, add the chicken stock, fish sauce, and sugar and season to taste with black pepper. Mix well, cover with a lid, and cook until heated through, about 20 minutes more. Serve hot.