Originally published here:
油燜雙菇 YAU MUN SEUNG GU
Double mushroom casserole.
12 black mushrooms.
12 fresh champignons.
One small can bamboo shoot shreds, rinsed.
One cup stock.
3 TBS oil.
2 TBS. soy sauce.
1 TBS. equal parts cornstarch and water mixed.
2 Tsp. sugar
Sesame oil for drizzling.
Soak the black mushrooms for an hour in a little water with a pinch of sugar.
Meanwhile simmer the cleaned champignons in the stock on low heat.
Drain the black mushrooms (trim the stems) and the champignons, reserving liquids.
Heat the oil in a pan, add both sets of mushrooms and the bamboo shoots. Stirfry briefly, add the liquids and sugar. Cook on high till toasty hot, about three minutes. And the cornstarch water to thicken and velvetize, drizzle a little sesame oil over to finish.