Bamboo Shoots and Mushrooms

Instructions

1. Start by preparing your ingredients. Wash the bamboo shoots and mushrooms thoroughly. Slice the bamboo shoots thinly. Slice both types of mushrooms to uniform thickness for even cooking. Mince the garlic.
2. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Once the oil is hot, add the minced garlic. Fry the garlic until it becomes fragrant, about 30 seconds to 1 minute, being careful not to burn it.
3. Add the sliced bamboo shoots and mushrooms to the skillet. Stir-fry them for 5-7 minutes or until the mushrooms are tender. Keep stirring frequently to prevent sticking and ensure even cooking.
4. In a small bowl, mix together 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sugar, and 1/4 cup of vegetable broth. Pour this sauce over the bamboo shoots and mushrooms in the skillet. Stir well to coat the vegetables evenly.
5. Let the mixture simmer for another 5 minutes to allow the flavors to meld. If the mixture seems dry, you can add a little more broth or water.
6. In a separate bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Gradually add the slurry to the skillet while stirring continuously. This will thicken the sauce. Cook for an additional 2-3 minutes until the sauce is glossy and slightly thickened.
7. Season with salt and pepper to taste. For a more flavor, you can add additional soy sauce or oyster sauce according to your preference.
8. If using, sprinkle sesame seeds and chopped scallions over the dish just before serving for added flavor and garnish.
9. Serve hot as a main course. This dish pairs well with steamed rice or noodles.