Ingredients:
8 medium dried Chinese mushrooms, reconstituted1 ounce (25 grams) dried shrimp, rinsed
1 pound (450 grams) canned bamboo shoots
2 tablespoons thin soy sauce
2 teaspoons sugar
5 tablespoons peanut or corn oil
4 ounces (115 grams) lean pork, cut into matchstick-sized pieces
1⁄2 cup clear stock, including shrimp water
1 teaspoon potato flour, dissolved in 1 tablespoon water
2 or 3 teaspoons sesame oil
Directions:
Drain and squeeze out excess water from the mushrooms but leave damp. Slice into thin strips. Soak the shrimp for about 15 minutes in just enough boiling water to cover them. Drain them, reserving the soaking liquid.
Slice the bamboo shoots into strips about 2 inches (5 centimeters) long, 1⁄2 inch (1 centimeter) wide and 1/4 inch (5 millimeters) thick. Put into a bowl, mix in the soy sauce and sugar and let stand for 3 to 5 minutes.
Heat a wok over high heat until smoke rises. Add the oil and swirl it around. Lift the bamboo shoots with a perforated spoon, leaving in the bowl as much soy sauce as possible, and add to the oil. Immediately put the pork into the bowl to soak up the soy sauce. Sliding the wok scoop or metal spatula to the bottom of the wok, turn and toss the bamboo shoots so that each piece is coated with the oil. Remove with a perforated spoon.
Add the shrimp to the wok, stir a few times and add the mushrooms. Stir, then add the pork. Continue to turn and toss for about 1 minute, or until the pork is almost cooked.
Return the bamboo shoots to the wok, stir to mix and add the stock. As soon as the stock comes to a boil, cover, reduce the heat and simmer for about 10 minutes, or until all but 5 or 6 tablespoons of stock has been absorbed.
Add the well-stirred dissolved potato flour to the wok and stir to thicken the sauce. Transfer to a warm plate. Sprinkle the sesame oil on top and serve.
Serves 6 with 3 other dishes.
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