1. Cut bamboo shoots in strips as for french-fried potatoes.
2. Heat oil and deep-fry bamboo shoots until pale golden. Drain on paper toweling.
3. Blend cornstarch, sugar and cold water.
4. Heat remaining oil. Add bamboo shoots; stir-fry to heat through. Sprinkle with soy sauce and blend in.
5. Then stir in cornstarch paste to thicken and serve at once. VARIATION: Omit the cornstarch paste. In step 4, add 2 teaspoons chili sauce to the oil and heat before adding the bamboo shoots. At the end of step 4, stir in the sugar with the soy sauce.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4.
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