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MUSHROOMS, BAMBOO SHOOTS, AND PEA PODS

MUSHROOMS, BAMBOO SHOOTS, AND PEA PODS 1/2 lb. pea pods 1/2 cup dried black mushrooms 1/2 teaspoon salt 1/2 cup bamboo shoots, rinsed, sliced 2 tablespoons soy sauce 1 teaspoon sugar 4 tablespoons vegetable oil

String pea pods, rinse and pat dry. Soak dried mushrooms in boiling water, covered, 15 minutes until soft. Squeeze out water, cut off stems, and cut each into 3 or 4 sections.

Put 2 tablespoons oil in hot wok or skillet over high heat. Add salt, then pea pods, stirring constantly until pea pods turn darker green less than 1 minute. Remove pods and keep warm. Add remaining 2 tablespoons oil. Stir in bamboo shoots and mushrooms, then add soy sauce and sugar. Stir and cook 1 or 2 minutes. Add cooked pea pods and serve immediately. Serves 3 to 4.

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