Serves 2

This dish is commonly called “Fried Two Winters,” because the Cantonese word for mushrooms and bamboo shoots are similar to the word for winter.

8 dried mushrooms

½ cup reserved mushroom soaking liquid

1 8-ounce can bamboo shoots, rinsed and drained

2 tablespoons dark soy sauce

2 teaspoons sugar

2 tablespoons oil for stir-frying

1 tablespoon cornstarch mixed with 4 tablespoons water

• Soak the mushrooms in hot water for 20 minutes to soften or reconstitute. Reserve the soaking liquid. Give the reconstituted mushrooms a gentle squeeze to remove excess water and thinly slice.

• Cut the bamboo shoots in half, so they are approximately 1 inch in length. Mix together the dark soy sauce and sugar and set aside.

• Add the oil to a preheated wok or heavy skillet. When oil is hot, add the bamboo shoots. Stir-fry for a minute and add the mushrooms.

• Add the dark soy sauce and sugar, and the reserved mushroom liquid. Turn the heat down to low, cover, and simmer the vegetables for 10 minutes.

• Give the cornstarch-and-water mixture a quick stir. Turn the heat up and push the vegetables up to the side of the wok. Add the corn-starch/ water in the middle, stirring quickly to thicken. Mix through and serve hot.

Don't Discard the Soaking Liquid

The soaking liquid from reconstituted (softened) ingredients like dried mushrooms and wood fungus makes a flavorful substitute for water in recipes. Before using, strain the water to remove any gritty particles. Vegetarians can use the reconstituted liquid in place of chicken broth.