Winter Bamboo Shoots

• 1 tablespoon dried shrimp
• 1 teaspoon cornstarch
• 2 tablespoons chicken stock
• 2 cups julienned winter bamboo shoots (see note)
• 1 cup peanut oil
• 2 teaspoons rice wine
• 2 tablespoons chopped chives
• 1/2 teaspoon sugar
• Salt to taste
• 1 teaspoon sesame oil

1. Pour boiling water over shrimp and soak 30 minutes.
2. Drain and chop finely.
3. Set aside.
4. Make a paste of the cornstarch and a little chicken stock; stir in remaining stock.
5. Set aside.
6. Rinse and drain winter bamboo shoots.
7. Using julienne blade of a food processor, process bamboo shoots.
8. Dry well in a cloth towel.
9. Heat oil to 375 degrees.
10. Add bamboo shoots and fry 5 to 7 minutes, until bamboo begins to turn golden.
11. Drain off all but one tablespoon of the oil and set aside bamboo to drain.
12. Add shrimp and stir-fry in the remaining tablespoon of oil.
13. Add rice wine, chopped chives, sugar, salt, sesame oil and chicken stock mixture.
14. Return bamboo shoots to mixture and cook until liquid has been absorbed.

shrimp, cornstarch, chicken stock, winter, peanut oil, rice wine, chives, sugar, salt, sesame oil

Taken from cooking.nytimes.com/recipes/2689 (may not work)