• 8 dried Chinese mushrooms
• 9 oz. snow peas
• 1 small carrot
• 0.5 lb frozen peas
• 2 toss oil
• half tsp. salt
• half tsp. sugar
• 1 half tsp. dark soy sauce
• 2 tsp. Chinese rice wine
• half cup chicken stock
• half tsp. sesame oil

Soak mushrooms in cold water. Wash snow peas and remove strings. Drain bamboo shoots and slice thinly. Scrape carrot and slice thinly. Thaw the peas.

Simmer carrots in boiling water for 2 minutes. Drain well. Drain mushrooms and slice thinly.

Heat oil in a wok and fry the bamboo shoots with carrots for 2 minutes. Season with salt, sugar, soy sauce and Chinese wine and add in the mushrooms followed by snow peas.

Stir fry for 2 minutes and add in chicken stock. Bring to boil. Thicken gravy with corn flour blended with cold water.

Sprinkle sesame oil before serving.

Kosher Asian -- China