Serves: 6
Total Calories: 308

1 cup black, dried mushrooms
2 tablespoons cloud ear mushrooms
1/2 cup lily bud
3/4 cup water chestnut
1/2 pound asparagus spears
2 cups bamboo shoots
2 slices fresh ginger root
3 tablespoons oils
3 tablespoons Stock, Chicken or favorite stock
1 tablespoon soy sauce
3 tablespoons oils
1/2 teaspoon salt
1 teaspoon oil
1 teaspoon soy sauce
1 teaspoon sugar

1. Separately soak dried black mushrooms, cloud ear mushrooms and lily buds.

2. Blanch and shell chestnuts. Cut soaked mushrooms in half if large.

3. Discard tough ends of asparagus cut stalks in 1 1/2-inch sections. Cut bamboo shoots in matchstick-like strips sliver ginger root.

4. Heat oil. Add ginger root and stir-fry a few times. Add black mushrooms and chestnuts stir-fry 2 minutes. Add cloud ear mushrooms stir-fry a few times to coat with oil.

5. Add stock and soy sauce then cook, uncovered, 10 minutes over medium heat, stirring frequently. Remove ingredients from pan.

6. Heat the second quantity of oil. Add asparagus and bamboo shoots and stir-fry 2 to 3 minutes. Stir in salt then remove vegetables from pan.

7. Heat remaining oil. Add lily buds stir-fry 2 minutes. Then stir in remaining soy sauce.

8. Return mushrooms and chestnuts to pan and cook, covered, 5 minutes over medium heat, stirring occasionally.

9. Return asparagus and bamboo shoots. Sprinkle with sugar and stir-fry only to reheat. Serve at once.

NOTE: To keep the ingredients from drying out in step 5, add more stock as needed, 1 tablespoon at a time.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutritional Facts:

Serves: 6
Total Calories: 308
Calories from Fat: 158

More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
*Vegetable Dishes
Basic Buddhist Vegetable Dish
Basic Deep-Fried Bean Curd
Basic Stir-Fried Bean Curd
Basic Stir-Fried Vegetables
Basic Stir-Fried Vegetables: Combinations
Basic Stir-Fried Vegetables: Specific Vegetable Cooking Instructions
Basic Sweet-and-Pungent Vegetables
Braised Chinese Lettuce And Chestnuts
Braised Chinese Lettuce And Dried Shrimp
Braised Eggplant
Braised Eggplant With Bacon And Tomatoes
Braised Squash With Fish
Braised Squash: Fish Mixture
Braised Stuffed Bitter Melon
Braised Turnips With Meat Sauce
Creamed Chinese Cabbage
Deep-Fried Bamboo Shoots
Deep-Fried Bamboo Shoots And Salted Cabbage
Deep-Fried Bean Curd With Dried Shrimp Sauce
Deep-Fried Carrot Balls
Deep-Fried Potatoes And Carrots
Deep-Fried Simmered Winter Melon
Deep-Fried Stuffed Lotus Root
Food of the Forest
Hard Immortal Food
Miscellaneous Bean Curd
Mixed Vegetables I
Mixed Vegetables II
Mixed Vegetables III
Mixed Vegetables IV
Mixed Vegetables V
Mustard Cabbage And Meat Sauce
Simmered Cucumbers And Shrimp
Simmered Stuffed Green Peppers
Soft Immortal Food
Spinach And Peanuts
Steamed Bamboo Shoots With Chicken And Ham
Steamed Chinese Lettuce I
Steamed Chinese Lettuce II
Steamed Dried Mushrooms
Steamed Eggplant
Steamed Stuffed Bean Curd
Steamed Stuffed Bitter Melon
Steamed Stuffed Eggplant
Stir-Fried Asparagus With Egg Sauce
Stir-Fried Bamboo Shoots And Mushrooms
Stir-Fried Bean Curd with Chinese Sausages
Stir-Fried Bean Curd with Dried Mushrooms
Stir-Fried Bean Curd with Fresh Mushrooms
Stir-Fried Bean Curd with Roast Pork
Stir-Fried Bean Curd with Shrimp
Stir-Fried Bean Sprouts And Celery
Stir-Fried Bean Sprouts And Pork
Stir-Fried Bean Sprouts with Two Kinds of Peppers
Stir-Fried Cauliflower With Mushrooms And Water Chestnuts
Stir-Fried Celery And Mushrooms
Stir-Fried Chinese Cabbage And Dried Shrimp
Stir-Fried Chinese Cabbage And White Cheese
Stir-Fried Dried Mushrooms With Snow Peas And Bamboo Shoots
Stir-Fried Fragrant Eggplant
Stir-Fried Preserved Cabbage And Peas
Stir-Fried Sesame Cucumbers
Stir-Fried Snow Peas With Mushrooms
Stir-Fried Snow Peas With Pork, Mushrooms And Bamboo Shoots
Stir-Fried Spinach And Mushrooms
Stir-Fried Spinach And White Cheese
Stir-Fried String Beans And White Cheese
Stir-Fried Sweet-and Pungent Preserved Cabbage
Stuffed Cucumbers I
Stuffed Cucumbers II
Stuffed Cucumbers: Filling I
Stuffed Cucumbers: Filling II
Stuffed Eggplant: Filling I
Stuffed Eggplant: Filling II
Stuffed Green Pepper: Fish Stuffing
Stuffed Green Pepper: Pork Stuffing
Stuffed Green Pepper: Vegetable Stuffing
Stuffed Lotus Root: Filling
Sweet-and-Pungent Mustard Cabbage
Three Winters