Stir Fry Shrimps With Bamboo Shoot

Putonghua : dong xuen cao xia yin

 
Ingredients
Shell Removed Small Shrimps  300 g                 Canned Bamboo Shoot  120g
Dry Black Fungus  10 pcs            Broad Bean Paste  1 tbsp

Seasoning
Salt  1/2 tbsp              Sesame Oil  dash        Pepper Powder  some
Egg White  1/2 tbsp              Cornflour  1/2 tbsp

Sauce
Sesame Oil & Pepper Powder  dash             Sugar  1/4 tbsp           Salt  1/5 tbsp
Cornflour  1 tbsp               Water 3 tbsp

Steps
1) Soak dry black fungus until soft, remove the stalk
2) Shred the bamboo shoot, wipe dry, then fry in pan without oil, dish up
3) Wash the shrimps, wipe dry and marinate for 10 minutes with seasoning
4) Parboil the marinated shrimps in hot oil, until nearly cooked, dish up
5) Heat wok with 2 tbsp oil, stir fry black fungus and bamboo shoot until cooked
6) Add broad bean paste (if you like spicy) until fragrant
7) Add shrimps, mix will, add sauce and stirring, dish up

Remark
tbsp – table spoon
You can add some carrot together with bamboo shoot