Instructions: Soak the mushrooms in hot water to cover in a bowl until rehydrated and softened, about 30 minutes. Drain and rinse. Squeeze the mushrooms between the palms of your hands to extract any remaining water. With a knife, remove and discard any hard stems, then cut the mushroom caps into julienne strips.

In a wok or skillet, heat the oil and stir-fry the ginger over high heat until fragrant, about 1 minute. Add the mushrooms and the bamboo shoots and stir-fry for about 5 minutes.

Reduce the heat to medium, add the chicken stock, fish sauce, and sugar and season to taste with white pepper. Mix well, cover with a lid, and cook until heated through, about 20 minutes more. Serve hot.

This recipe yields 4 to 6 servings.

Description: "(Mang Xao Nam Dong Co)"

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.