Sautéed Black Mushrooms with Soy Sauce

Name: Sautéed Black Mushrooms with Soy Sauce (Lu chih tung ku)
Cuisine: Chinese
Ingredients: 12 dried black mushrooms (small); ½ tablespoon sesame oil; 1-½ tablespoon sugar; 2 tablespoons soy sauce; 1 cup soup stock; 2 bamboo shoots (2” long)

Lu chih tung ku

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

12 dried black mushrooms (small)
2 tablespoons soy sauce
1-½ tablespoon

Asia
Taiwan
Shanghai
Chekiang
Kiangsu
Side dish
Vegan

Method

Soak mushrooms until soft, cut off stems. Cut each bamboo shoots into 6 pieces.
Boil stock with soy sauce and sugar in pan. Then add mushrooms and bamboo shoots. Cook for 5 minutes over low heat, remove and drain dry.
Arrange mushrooms in a small bowl (black side down), then put the bamboo shoots on top of mushrooms (squeeze them tightly by hand).