This is a classic Eastern vegetarian dish with a play-on-words Chinese title, which, literally translated, is Dry-braised two tung. The two tungs of the pun are tung-sun (winter bamboo shoots) and tung-ku (dried Chinese mushrooms).

Ingredients:

12 to 16 medium dried Chinese mushrooms, reconstituted
1 1⁄2 pounds (675 grams) canned bamboo shoots (winter bamboo shoots are ideal), drained
peanut or corn oil for deep-frying
1⁄4 teaspoon salt
1⁄2 teaspoon sugar
1 1⁄2 tablespoons thick soy sauce
2 teaspoons thin soy sauce
2 tablespoons mushroom water

Directions:

Squeeze out excess water from the Chinese mushrooms but leave damp. Save the soaking liquid. Either roll-cut the bamboo shoots into fairly large pieces or cut into wedges. Pat dry with paper towels.

Half fill a wok or deep fryer with oil. Heat to a temperature of 375°F (190°C), or until a cube of stale bread browns in 50 seconds. Carefully add the bamboo shoots to the oil and deep-fry for about 1 1⁄2 minutes, or until the edges have turned brownish. Remove with a hand strainer or perforated spoon and put on paper towels. Empty all but about 3 tablespoons of the oil into a container and save for later use.

Reheat the oil over high heat. When hot, add the Chinese mushrooms and, going to the bottom of the wok with a wok scoop or metal spatula, flip and toss for about 1 minute to enhance the fragrance of the mushrooms. Return the bamboo shoots to the wok and continue to stir-fry together for another minute.

Season with the salt, sugar, soy sauces and mushroom water. Lower the heat to medium and cook until all the liquid is absorbed, leaving only oil around the mushrooms and bamboo shoots. Transfer to a warm serving plate and serve immediately.

Serves 4 with 2 other dishes.