1. Soak dried mushrooms.
2. Slice bamboo shoots and soaked mushrooms. Stem snow peas.
3. Heat oil. Add salt, then snow peas, and stir-fry until bright green (less than 1 minute). Remove from pan.
4. Heat remaining oil. Add mushrooms and bamboo shoots; stir-fry to coat with oil (about 1 minute).
5. Add soy sauce, sugar and stock and heat quickly. Then simmer, covered, 3 minutes.
6. Return snow peas and stir-fry only to reheat. Serve at once. VARIATIONS:
1. In step 4, first stir-fry briefly 1 garlic clove and 1 slice fresh ginger root, both minced. Then add the mushrooms and bamboo shoots.
2. In step 4, also add 1 cup celery, 1/2 cup water chestnuts and 2 tablespoons cloud ear mushroom (soaked), all sliced. Stir-fry 2 to 3 minutes with the mushrooms and bamboo shoots. In step 5, increase the stock to 1/2 cup.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4.
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