STIR-FRIED WATERCRESS

Prep Time: 30 minutes
Cook Time: 5 minutes
Makes: 4 side servings

2 bunches Watercress
6 each Dried black mushrooms
1/3 cup Shredded bamboo shoots
3 tablespoons Canola oil
to taste Salt
1 teaspoon Sugar
1 tablespoon Kao liang liqueur or sherry

1. Trim off and discard the tougher parts of the watercress stems, leaving those that are tender.  Rinse the watercress well and shake or pat dry.
   
   
2. Place the mushrooms in a mixing bowl, add boiling water to cover, and let stand 15 to 30 minutes.  Drain, then squeeze to remove excess moisture.  Cut off and discard the tough stems.  Shred the caps.
   
   
3. Heat the oil in a wok, and when hot, add the bamboo shoots and mushrooms.  Cook over high heat for 1 minute.
   
   
4. Add the watercress, salt and sugar and continue to cook for 1 minute more.  Add the liqueur and cook for five seconds.  Spoon the watercress onto a plate and serve immediately.