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6 dried Chinese mushrooms
1 lb fresh snow peas
2 tbsps oil
1/2 cup bamboo shoots, cut into 1/8-inch pieces
1 tsp salt
1/2 tsp sugar

Cover the mushrooms in a small bowl with warm water. Let sit for 30 minutes to soften. Drain mushrooms and reserve about 2 tbsp. Cut mushrooms into 1/4-inch slices; set aside.
Snap tips off of snow peas and remove strings from pods; set aside. Place 2 tbsp of oil in a wok set over high heat. Add the mushrooms and bamboo shoots and stir-fry for 2 minutes. Add the snow peas and stir-fry for another minute. Add the salt, sugar, and mushroom water. Cook for another 2 minutes to evaporate liquid. Serve hot.

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