Gold Needles with Bamboo Shoots

Soak the lily flowers in hot water for 30 min.

Roll the bamboo shoots in starch flour. Heat enough oil in a large heavy saucepan to deep fry the bamboo shoots in it in appropriate mass until they begin to change color. Lift out with a slotted spoon or pan scoop and drain on paper towels.

Drain the lily flowers and chop the hard parts. Heat 1 tbsp oil in a wok or large skillet. Add the lily flowers, bamboo shoots, clear soup, soy sauce, sherry, sugar and garlic.

Cut the peppers into narrow strips and also add to the wok or possibly the skillet. Let it bubble up while stirring throughout. Later reduce the temperature and simmer on low heat for 5 min.

If necessary, add additional water or possibly clear soup.

Pour everything onto preheated serving plates and bring to the table.

if you fill the flour into a sealable plastic bag (freezer bag), pour the bamboo shoots in portions and shake well.

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