Serves: 4
Total Calories: 264

3 black, dried mushrooms
1/2 pound snow pea
1/4 cup lean pork
1/2 cup bamboo shoots
2 tablespoons oils
1/4 cup Stock, Chicken or favorite stock
1 tablespoon cornstarch
pinch sugar
1/4 cup water
1 teaspoon soy sauce

1. Soak dried mushrooms.

2. Stem and string snow peas. Slice pork thin. Slice bamboo shoots and soaked mushrooms.

3. Heat oil. Add pork and stir-fry until it loses its pinkness (2 to 3 minutes).

4. Add mushrooms and stir-fry to coat with oil. Then add bamboo shoots then snow peas, stir-frying each briefly.

5. Add stock and heat quickly. Then cook, covered, 3 minutes over medium heat.

6. Meanwhile blend cornstarch, sugar and cold water to a paste. First sprinkle vegetables with soy sauce then stir in cornstarch paste to thicken. Serve at once.

VARIATION:
* For the pork, substitute white meat chicken.

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

Nutritional Facts:

Serves: 4
Total Calories: 264
Calories from Fat: 89

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