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Source: Peking Duck House, Closter, New Jersey
1 tablespoon canola oil
3 ounces bamboo shoots, chopped
3 ounces mushrooms, chopped
2 ounces water chestnuts, chopped
2 ounces celery, chopped
1 ounce carrots, chopped
1/2 tablespoon lite soy sauce
1/4 ounce pine nuts
Lettuce leaves as needed
In a wok, heat oil. Stir fry bamboo shoots, mushrooms, water chestnuts, celery, carrots, pine nuts and soy sauce and saute.
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