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Ingredientes
- 350 gm bamboo shoots 12 ounce
- 2 Tbsp. rice wine (or possibly dry sherry)
- 2 Tbsp. oil 50 ml
- 1 Tbsp. sugar
- 10 x dry shitake mushrooms
- 75 ml water 3 fl ounce
- 1/2 Tbsp. cornflour
- 4 Tbsp. dark soya sauce
Direcciones
- Place the mushrooms in a bowl of freshly boiled water and leave to stand for 20 min, drain, remove any hard parts of the stem and slice. Mix the cornflour into a paste with two Tbsp. of water.
- Heat a wok or possibly large frying-pan over a moderate heat for 30 seconds, add in the oil and swirl around to cover the work (pan). Add in the bamboo shoots and mushrooms and stir fry for five min.
- Stir in all the remaining ingredients and bring to the boil, stirring constantly. Cook, stirring constantly till the sauce thickens and becomes translucent/soft.
- Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 4 servings | |
| Calories 123 | |
| Calories from Fat 63 | 51% |
| Total Fat 7.08g | 9% |
| Saturated Fat 0.54g | 2% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 906mg | 38% |
| Potassium 329mg | 9% |
| Total Carbs 10.38g | 3% |
| Dietary Fiber 2.5g | 8% |
| Sugars 4.33g | 3% |
| Protein 3.42g | 5% |
