Bamboo Shoots with Mushroom - Vietnamese Recipe
8 large dried shiitake mushrooms
2 tablespoons vegetable oil
2 ounces fresh ginger, peeled, sliced, and lightly crushed
6 ounces canned bamboo shoots, blanched, drained, and julienned
1/3 cup chicken stock
2 tablespoon fish sauce
pinch sugar
freshly ground black pepper
Soak the mushrooms in hot water to cover in a bowl until rehydrated and softened, about 30 minutes. Drain and rinse. Squeeze the mushrooms between the palms of your hands to extract any remaining water. With a knife, remove and discard any hard stems, then cut the mushroom caps into julienne strips.
In a wok or skillet, heat the oil and stir-fry the ginger over high heat until fragrant, about 1 minute. Add the mushrooms and the bamboo shoots and stir-fry for about 5 minutes. Reduce the heat to medium, add the chicken stock, fish sauce, and sugar and season to taste with black pepper. Mix well, cover with a lid, and cook until heated through, about 20 minutes more. Serve hot.