Stir-Fried Mushrooms and Bamboo Shoots

By
Rhonda Parkinson
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
Learn about The Spruce Eats' Editorial Process
Updated on 09/5/21
Stir fried mushroom recipe

The Spruce / Diana Chistruga
Prep: 15 mins
Cook: 10 mins
Soaking Time: 20 mins
Total: 45 mins
Servings: 3 to 4 servings
Nutrition Facts (per serving)
272 Calories
21g Fat
10g Carbs
15g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 272
% Daily Value*
Total Fat 21g 27%
Saturated Fat 2g 11%
Cholesterol 1mg 0%
Sodium 614mg 27%
Total Carbohydrate 10g 3%
Dietary Fiber 3g 10%
Total Sugars 4g
Protein 15g
Vitamin C 2mg 11%
Calcium 334mg 26%
Iron 3mg 18%
Potassium 387mg 8%
*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 dried Chinese 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 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

  • Asian sesame oil, to taste, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients for stir fry mushroom bamboo
    The Spruce / Diana Chistruga

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

    Drain tofu
    The Spruce / Diana Chistruga

  3. Soften 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 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 chicken broth, dark soy sauce, rice wine, oyster sauce, and sugar. Set aside.

    Mix chicken broth
    The Spruce / Diana Chistruga

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

    Dissolve cornstarch
    The Spruce / Diana Chistruga

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

    Heat wok
    The Spruce / Diana Chistruga

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

    Add oil
    The Spruce / Diana Chistruga

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

    Add bamboo and mushrooms
    The Spruce / Diana Chistruga

  11. Push vegetables up to sides. Re-stir sauce and add to middle of wok. Then, re-stir cornstarch and water mixture and add to sauce, stirring quickly to thicken.

    Push vegetables up the sides
    The Spruce / Diana Chistruga 

  12. Add bean curd. Heat through.

    Add bean starch
    The Spruce / Diana Chistruga

  13. Remove from 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.