Yunnan Wild Mushroom and Bamboo Shoot Stir-fry

Prepare the mushrooms: If using dried mushrooms, soak them in warm water for 20 minutes until softened, then drain and slice. If using fresh mushrooms, clean them with a damp cloth and slice into bite-sized pieces. Set aside.

Blanch the bamboo shoots: Bring a pot of water to boil, add the sliced bamboo shoots, and cook for 3-4 minutes to remove any bitterness. Drain and set aside.

Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic, ginger, and chopped dried chilies. Stir-fry for 30 seconds until fragrant.

Add the sliced mushrooms to the wok. Stir-fry for 3-4 minutes until they start to soften and release their moisture.

Add the blanched bamboo shoots to the wok. Stir-fry for another 2-3 minutes until heated through.

Pour in the Chinese cooking wine, light soy sauce, dark soy sauce, sugar, and white pepper. Stir well to combine and coat the ingredients evenly.

Add the spring onion segments to the wok. Stir-fry for 1 minute until slightly wilted.

Taste and adjust seasoning with salt if needed. Drizzle with sesame oil and give a final stir.

Transfer to a serving dish and serve immediately while hot, ideally with steamed rice.