Select mushrooms of
uniformly small size. Soak them in warm water
for 30 minutes. Squeeze dry and keep the
water as mushroom stock. Cut the shoots into thin
slices not much bigger than the mushrooms. Heat up the oil until it
smokes. Stir-fry the mushrooms and
bamboo shoots for about 1 minute. Add soy sauce and sugar,
stir. Add 4 tablespoons mushroom stock
(soaking water). Bring it to the boil and cook for
about 2 minutes. Add cornflour.
Blend together very
well, then add sesame seed oil and serve.