Peking Casserole

• 1 to 2 small bamboo shoots
• Gluten, either fresh (meen gun) or deep-fried (saang gun), in quantities to taste
• 5 to 10 winter mushrooms (doeng gwu)<

If using fresh bamboo shoots, prepare them by peeling and parboiling; drain; slice in bite-size rectangles. If using fresh gluten, slice it in ¼-inch slabs, then sauté in oil until lightly browned on both sides. If using deep-fried gluten puffs, rinse them in boiling water to remove excess oil.

In large braising pot, sauté mushrooms in oil over medium heat until the fragrance of cooking