1. Remove the husks from the bamboo shoots. Roll-cut into diamond-shaped chunks. Soak xuelihong in water for 5 minutes to reduce its saltiness. Squeeze out the excess water and cut into 1 1/2 inch pieces.
2. Heat the oil in wok to about 400, or until a piece of scallion green or ginger browns quickly when tossed into the oil and haze rises above the oil surface. Add xuelihong and deep-fry for 30 seconds. Remove and drain. Add the bamboo shoots and turn the heat low. Deep-fry the bamboo shoots for 30 seconds, then raise the heat to high and deep-fry for 3 minutes, or until brown outside and tender inside. Remove and drain. Return xuelihong to the oil and deep-fry for 5 minutes. Remove and drain.
3. Pour all the oil out of the wok. Add xuelihong and bamboo shoots. Stir-fry to blend, then sprinkle with the MSG. Remove and serve. Posted to recipelu-digest Volume 01 Number 233 by James and Susan Kirkland <kirkland@gj.net> on Nov 09, 1997
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