Braised black mushrooms and bamboo shoots Peking style

Ingredients for 4 servings:

• 250 ml oil (peanut oil)
• 375 g sprouts (bamboo shoots), cut into wedges
• 1 clove(s) garlic
• 2 slices of ginger
• 1 shallot(s) or spring onion
• 8 mushrooms, dried black, soaked in warm water for 1 hour,
• 500 ml chicken broth
• 1 tbsp soy sauce, light
• 1 tsp soy sauce, dark
• ½ tsp sugar
• ½ tsp vinegar (spice or wine vinegar)
• 1 tbsp wine (Chinese rice wine)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Heat the oil in a wok and fry the bamboo shoots until lightly browned, then remove and drain. Drain all but 3-4 tablespoons of the oil and return the wok to the heat. Add the garlic, ginger, and shallot and fry until lightly browned. Remove and discard. Add the bamboo shoots and all remaining ingredients to the wok and bring to a boil. Cover, reduce heat to medium, and simmer for 15 minutes. Uncover, reduce heat to high, and cook briskly until the liquid has almost evaporated; then transfer to a serving platter.