1 small can bamboo shoots (or the fresh equivalent)
1 cup of dried Chinese mushrooms, soaked overnight before use, then sliced
1/2 cup dried-salted Asian-style anchovies
1/2 cup water
1 tablespoon Oyster sauce
Salt to taste
Instructions
In a wok or frying-pan, heat the oil, then put in the ginger and chiles, and after 30 seconds, add the bamboo shoots, Chinese mushrooms, and anchovies, and fry, stirring, on a medium-high flame for about 2 or 3 minutes. Then add the water and oyster sauce and continue cooking for another minute.