Preparation:
1. In a saucepan, heat oil, add broccoli, bamboo shoots and carrot and stir-fry for 3 minutes.
2. Stir in mushrooms with their soaking liquid and remaining ingredients except cornstarch and bring to a boil stirring.
3. Reduce heat so liquid simmers, cover and cook 15 minutes. If there is too much liquid stir in cornstarch mixture and heat until thickened.
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