Stir-Fried Mushrooms and Bamboo Shoots

Written by
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
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Rhonda Parkinson
Updated 07/14/20
Stir fried mushroom recipe

The Spruce / Diana Chistruga
  • Total: 17 mins
  • Prep: 15 mins
  • Cook: 2 mins
  • Soaking Time: 20 mins
  • Servings: 3 to 4 servings
Nutritional Guidelines (per serving)
304 Calories
8g Fat
48g Carbs
19g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 304
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 710mg 31%
Total Carbohydrate 48g 18%
Dietary Fiber 7g 25%
Protein 19g
Calcium 427mg 33%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This quick and easy Chinese vegetable recipe of stir-fried mushrooms and bamboo shoots and seasonings is a winning weeknight meal.

Ingredients

  • 1 block firm tofu
  • 8 to 10 Chinese dried mushrooms (also called black mushrooms)
  • 1 (8-ounce) can bamboo shoots
  • 1 clove garlic, finely chopped
  • 1/2 cup chicken broth or stock
  • 2 tablespoons dark soy sauce
  • 1 and 1/2 tablespoons Chinese rice wine or dry sherry
  • 1 tablespoon oyster sauce
  • 1 teaspoon granulated sugar
  • 1 teaspoon cornstarch
  • 4 teaspoons water
  • 4 tablespoons oil for stir-frying, or as needed
  • Optional: Asian sesame oil, to taste

Steps to Make It

  1. Gather the ingredients.

    Ingredients for stir fry mushroom bamboo
    The Spruce / Diana Chistruga

  2. Drain the tofu and cut into 1-inch cubes.

    Drain tofu
    The Spruce / Diana Chistruga

  3. Soften the dried mushrooms by soaking in hot water for 20 to 30 minutes.

    Soften dried mushroom
    The Spruce / Diana Chistruga

  4. Squeeze out any excess water and slice. If desired, strain and reserve a bit of the mushroom soaking water to add to the sauce.

    Squeeze out mushrooms
    The Spruce / Diana Chistruga

  5. Rinse the bamboo shoots under warm running water to remove any "tinny" taste. Drain thoroughly.

    Rinse bamboo
    The Spruce / Diana Chistruga

  6. In a small bowl or measuring cup, mix together the chicken broth, dark soy sauce, oyster sauce, and sugar. Set aside.

    Mix chicken broth
    The Spruce / Diana Chistruga

  7. In another small bowl, dissolve the cornstarch in the water. Set aside.

    Dissolve cornstarch
    The Spruce / Diana Chistruga

  8. Heat the wok and add 2 tablespoons oil, drizzling it around the sides of the wok. When the oil is hot, add the bean curd cubes. Stir-fry until browned. Remove the bean curd from the wok.

    Heat wok
    The Spruce / Diana Chistruga

  9. Add 2 tablespoons oil to the wok. When the oil is hot, add the garlic, and stir-fry until aromatic.

    Add oil
    The Spruce / Diana Chistruga

  10. Add the dried mushrooms and bamboo shoots. Stir-fry for 1 minute.

    Add bamboo and mushrooms
    The Spruce / Diana Chistruga

  11. Push the vegetables up to the sides. Re-stir the sauce and add in the middle of the wok.

    Push vegetables up the sides
    The Spruce / Diana Chistruga 

  12. Re-stir the cornstarch and water mixture and add to the sauce, stirring quickly to thicken.

    Restir cornstarch
    The Spruce / Diana Chistruga

  13. Add the bean curd. Heat through.

    Add bean starch
    The Spruce / Diana Chistruga

  14. Remove from the stove and stir in a few drops of Asian sesame oil if desired. Serve hot.

    Mushroom and bamboo
    The Spruce / Diana Chistruga

Tip

  • If you are using reserved, strained mushroom liquid, adjust the amount of chicken broth so that you have 1/2 cup total. If you like, you can substitute mushroom soaking liquid for all the chicken broth.