• 2 tablespoons peanut oil
• 1/2 pound fresh shitakes, sliced
• 4 ounces bamboo shoots, sliced
• 1/2 teaspoon salt
• 1 teaspoon cornstarch in 1 tablespoon cold water
• 2 tablespoons hoisin sauce

Method

Heat the wok until very hot, then swirl in peanut oil.  Add mushrooms and stir-fry for 2 to 3 minutes.  Add bamboo shoots and stir-fry for 1 minute.

Combine cornstarch mixture with hoisin sauce and add to wok. Cook, stirring until sauce thickens.

Serves: 4 as side dish

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