Stir-fried Winter Mushrooms and Bamboo Shoots

Taste: Savory; Cooking Method: Stir-fry; Time: Ten minutes; Difficulty: Easy.

Detailed Steps for Cooking Stir-fried Winter Mushrooms and Bamboo Shoots

Prepare the ingredients.

Soak the winter mushrooms in warm water, then cut them in half. Squeeze out excess water and set aside.

Slice the winter bamboo shoots (I used spring bamboo shoots as a substitute). Cut the onion into small pieces.

Heat oil in a pan (I used lard made from shrimp heads and crabs, you can use vegetable oil directly).

Once hot, add the winter bamboo shoots, stir-fry on low heat, then remove from the pan.

Keep some oil in the pan, add the winter mushrooms, stir-fry, then remove and set aside.

Heat the remaining oil, add the onion slices, stir-fry until fragrant.

Add the winter bamboo shoots and stir-fry.

Then add the winter mushrooms and stir-fry.

Add salt, broth, and light soy sauce, stir-fry until the sauce thickens, then increase the heat.

Gradually add water starch along the edge of the pan to thicken the sauce. Drizzle with sesame oil and serve.