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Vegetarian Steak with Mushrooms and Bamboo Shoots

Vegetables, also Vegetarian Foods

Vegetarian Steak with Mushrooms and Bamboo Shoots
3 Tablespoons peanut oil
2 scallions, minced
2 slices fresh ginger, minced
1 ten-ounce can vegetarian steak, cut into bite-sized pieces
1 cup diced bamboo shoots
1 cup cloud ear mushrooms, soaked in warm water for thirty minutes, then drained
30 Chinese dried black mushrooms, soaked in warm water for half an hour, the water squeezed out, stemd discarded, the mushrooms reserved
1 cup dried lily flowers, soaked in cold water for an hour, the water discarded, the hard tips cut away and discarded, the rest cut in half
2 Tablespoons soy sauce
1 teaspoon sugar
1 teaspoon salt
1 teaspoon cornstarch mixed with one cup of water
1 teaspoon sesame oil
1. Heat oil, then stir-fry scallions and ginger for a few seconds, then add vegetarian steak, bamboo shoots, all the mushrooms, and the lily flowers and stir-fry for two minutes.
2. Add soy sauce, sugar, salt and three tablespoons of the black mushroom water. Cover and simmer for five minutes, remove the cover and stir in cornstarch water and stir until the liquid thickens. Remove from heat and add sesame oil and mix thoroughly.

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