Chinese cooking, like most of Asia, focuses first on a starch like rice or noodles, then adds an accompaniment of meat or seafood, rather than meat first, starch and vegetables second, as found in European-influenced cuisines. Recipes in China are as diverse as the language, with its 80,000 characters, and Chinese immigrants have brought this complex culinary heritage to almost every region of the world.
Cover the mushrooms in a small bowl with warm water. Let sit for 30 minutes to soften. Drain mushrooms and reserve about 2 tablespoons. Cut mushrooms into 1/4-inch slices; set aside.
Snap tips off of snow peas and remove strings from pods; set aside.
Place 2 tablespoons of oil in a wok set over high heat. Add the mushrooms and bamboo shoots and stir fry for 2 minutes. Add the snow peas and stir fry for another minute. Add the salt, sugar, and mushroom water. Cook for another 2 minutes to evaporate liquid. Serve hot.
from Kate's Global Kitchen:
China on Wikipedia
Hong Kong on Global Gourmet's Destinations
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This page modified January 2007
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