1. Four Precious Vegetables
  2. Kidney Soup

1. Four Precious Vegetables ()
    4 tablespoons vegetable oil
    100 g (4 oz) canned bamboo shoots, drained and cut into 2.5 cm (1 inch) pieces
    100 g (4 oz) carrots, peeled and cut into rings
    100 g (4 oz) fresh mushrooms, left whole if small or quartered
    100 g (4 oz) mangetout, peas, french beans or broccoli florets
    1 teaspoon salt
    1 tablespoon sugar
    1 teaspoon sesame oil

    Preparation time: 10 minutes
    Cooking time: 3-4 minutes

1. Heat the oil in a wok, add the bamboo shoots and carrots and stir-fry for about 1 minute.

2. Add the remaining vegetables with the salt and sugar. Stir-fry together for about 1 1/2 minutes. Sprinkle with the sesame oil and serve hot or cold.

2. Kidney Soup ()
    1 tablespoon sherry
    2 teaspoons cornflour
    1 pork kidney or 2 lamb's kidneys, skinned, cored and finely sliced
    900 ml (1 1/2 pints) beef stock
    6 dried Chinese mushrooms, soaked for 20 minutes, drained, stemmed and sliced
    50 g (2 oz) canned bamboo shoots, drained and thinly sliced
    1 tablespoon soy sauce
    1 teaspoon salt
    1 spring onion, fienly chopped

    Preparation time: 10 minutes, plus marinating and soaking
    Cooking time: about 2 minutes

1. Mix the sherry with the cornflour, and marinate the kidney slices in this for 10 minutes.

2. Pour the stock into a pan and bring to the boil. Add the kidneys, mushrooms and bamboo shoots. Stir in the soy sauce and salt and boil for about 1 1/2 minutes. Sprinkle with the spring onion and serve hot.

<>   Xiaoniu SuChu Hsu (p) 1998    suchu@techart.nia.edu.tw