Soak mushrooms for 15 minutes, drain and
slice into thin strips. Chop tips off snow peas, then slice thinly. Heat oil, Stir fry
carrot and potato until crispy, about 4 minutes. Add bamboo, mushrooms and peas, stir fry
for 2 minutes. Add sugar and salt, mix well. Add vinegar and serve.
"Yum. . . but a little
oily. I served it with some rice vermicelli. Very exotic in both looks and taste. As
bamboo shoots were not available in my area I used heart of palm which works just as
well. I might cut back to 1/3 cup peanut oil - even with noodles there was excess."
Angela Stuart, tester