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Bamboo Shoots and Shrimp Roe

Fish and Seafood

Bamboo Shoots and Shrimp Roe
1 pound winter bamboo shoot tips, peeled, cut in wedges, simmered for an hour, then drained
3 dried black mushrooms, soaked in one cup hot water until soft, water squeezed out and reserved, the mushrooms caps sliced
1 Tablespoon frozen green peas, soaked in boiling water for five minutes, then drained
2 Tablespoons shrimp roe
2 Tablespoons vegetable oil
1 teaspoon oyster sauce
1 teaspoon cornstarch
½ teaspoon sesame oil
½ cup chicken stock
salt and pepper to taste

1. Heat a wok or fry pan, and stir-fry the shrimp roe for one minute, then remove to a small bow and mix with the drained green peas.
2. Heat a wok or fry pan, add the oil, then the bamboo shoot wedges and the mushroom slices and the oyster sauce, sesame oil, chicken stock, and salt and pepper and stir for two minutes. Put in a pre=heated bowl, put the shrimp roe on top, and serve.

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