12oz.abalone mushroomsalso known as trumpet mushrooms
4oz.bamboo shoots
1/2oz.dried red chili
1 1/2cupsfresh purple basilor Thai basil leaves
2clovesgarlicthinly sliced
2slicesfresh ginger root
1/4teaspoonSichuan peppercorn powder
1/2teaspoonsalt
1teaspoonChinkiang black vinegar
1teaspoonsugar
1/3cupvegetable oil
Instructions
Cut both the abalone mushrooms and the bamboo shoots into thin slices of about 1/16 of an inch thick and set aside. Rinse and pick the leaves off a small bunch of purple basil to collect about 1 1/2 cupfuls of them. Pat them dry and set aside.
Heat the vegetable oil in a wok until about 400 degree F. Add the sliced abalone mushrooms to the oil and fry until the edges are brown, or about three minutes. Remove the mushroom slices from the oil and drain them on a paper towel.
There should be about two tablespoonfuls of the vegetable oil left in the wok. Add the garlic and ginger and stir-fry for about 30 seconds or until fragrant. Add the abalone mushroom and bamboo shoot slices to the wok. Stir-fry for about 30 seconds then add the Sichuan peppercorn powder, salt, Chinkiang black vinegar and sugar to the wok. Stir-fry for an additional 30 seconds or so then remove the wok from the heat and add the purple basil leaves. Mix all the ingredients around then plate and serve.