Bamboo shoots #2

STIR-FRIED MUSHROOMS AND BAMBOO SHOOTS

Ingredients
1 block firm tofu
8 – 10 Chinese dried mushrooms
1 8-ounce can bamboo shoots
1 clove garlic, finely chopped
½ c chicken broth
2 Tbsp soy sauce
1 ½ Tbsp dry sherry
1 Tbsp oyster sauce
1 tsp Splenda
1 tsp arrowroot dissolved in 4 tsp water
4 Tbsp oil for stir-frying or as needed

Directions: Drain the tofu and cut into 1-inch cubes. Soften the dried mushrooms by soaking in hot water for 20-30 minutes. Squeeze out any excess water and slice. Rinse the bamboo shoots under warm running water and drain thoroughly. Mix together the chicken broth, soy sauce, oyster sauce and Splenda in a small bowl. Heat the wok and add 2 Tbsp oil. When the oil is hot, add the tofu cubes. Stir-fry until brown and remove from the wok. Add 2 Tbsp oil to work and add garlic and stir-fry until aromatic. Add the mushrooms and the bamboo shoots, cooking for about 1 minute. Push the vegetables up the sides of the wok and re-stir the sauce adding it to the middle of the wok. Re-stir the arrowroot/water mixture and add to the sauce, stirring to thicken. Add the tofu. Heat all through.

Makes 4 servings.

Calories: 138
Fat: 7.1 gm
Carbohydrate: 5.6 gm
Protein: 15 gm

From: chinesefood.about.com