bottom and sides. when the oil was hot, i added the carrots and stirred occasionally. i then added the onion and stirred again. i added the broccoli and continued to cook for a few minutes, then added the sliced mushrooms and stirred. i raised the heat to high and cooked the vegetables until tender but still crisp. i added the water chestnuts, bamboo shoots and stir-fry sauce and mixed well until the sauce was slightly thick, around 1 minute.
so there you have it. my shanghai menu! i hope you’re inspired to be adventurous in the kitchen at your next book club meeting, or even just fun! 