½ tbsp vegetarian "sha cha jiang" (Chinese barbecue sauce)
½ tsp salt
½ tbsp soy sauce
1 tsp MSG (optional)
5 cup water
1 tbsp cornstarch
2 tbsp water
Remove the shell from the bamboo shoots and boil in water for 20 minutes. Cut into sections. Make each section look like a shark fin by cutting only 2/3 of each section into thin strips. Deep fry in medium hot oil for 5 minutes.
Blanch the straw mushrooms in boiling water for 3 minutes; rinse and cut into halves. Cut the carrot into slices. Rinse the snow peas.
Heat the wok and add 2 tbsp oil, stir-fry 'A' lightly; add 'B' and bring to a boil, then add 'C" and stir fry thoroughly until mixed.
Sprinkle some sesame oil over the dish and serve.
If you use canned bamboo shoots, you have to boil them for a while in order to take away the sour taste.