Mushrooms and Cabbage
The combination of fresh and dried mushrooms gives this dish a more elegant appearance. Feel free to use either napa or other types of cabbage.
4 dried mushrooms
1 8-ounce can bamboo shoots, drained, rinsed and drained
2 cabbage leaves
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
3 teaspoons sugar
2 tablespoons oil for stir-frying
6 fresh mushrooms, sliced
½ cup water
1 tablespoon cornstarch
4 tablespoons water
Soak the dried mushrooms in hot water for 20 minutes to 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. Blanch the cabbage leaves by plunging briefly into boiling water. Drain thoroughly and shred.
Mix together the light soy sauce, dark soy sauce, and sugar. Set aside.
Add the oil to a preheated wok or heavy skillet. When oil is hot, add the bamboo shoots and stir-fry. Add the mushrooms and stir-fry. Add the cabbage leaves.
Add the soy sauce and sugar mixture, and the reserved mushroom liquid. Add the water. Turn the heat down to low, cover, and simmer the vegetables for 10 minutes.
Mix cornstarch and water. Turn the heat up and push the vegetables up to the side of the wok. Give the cornstarch/water mixture a quick stir and add in the middle, stirring quickly to thicken. Mix through and serve hot.