Stir-Fried Mushrooms and Bamboo Shoots
A quick and easy Chinese stir-fry combines mushrooms and bamboo shoots with savory seasonings.
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Instructions
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Drain and cut tofu into 1-inch cubes.
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Soften dried mushrooms by soaking in hot water for 20 to 30 minutes; squeeze out excess water, then slice. Optionally, reserve some mushroom soaking water for the sauce.
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Rinse bamboo shoots under warm water and drain.
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In a bowl, combine chicken broth, dark soy sauce, rice wine, oyster sauce, and sugar. In a separate bowl, dissolve cornstarch in water.
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Heat a wok with 2 tablespoons oil. Stir-fry tofu until browned; remove from wok.
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Add 2 more tablespoons oil to the wok. Stir-fry garlic until aromatic.
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Add dried mushrooms and bamboo shoots; stir-fry for 1 minute.
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Push vegetables to the sides of the wok. Re-stir the prepared sauce and cornstarch mixture, then add both to the center, stirring quickly to thicken.
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Return tofu to the wok and heat through.
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Remove from heat; stir in a few drops of Asian sesame oil if desired. Serve hot.