Vegetarian Shark's Fin Soup

 Ingredients:

5 green bamboo shoots

A:

10 straw mushrooms
1 small piece of carrot
A few snow peas
½ cup vegetarian shrimps

B:

½ tbsp vegetarian "sha cha jiang" (Chinese barbecue sauce)
½ tsp salt
½ tbsp soy sauce
1 tsp MSG (optional)
5 cup water

C:

1 tbsp cornstarch
2 tbsp water
 
Cooking methods:

Remove the shell from the bamboo shoots and boil in water for 20 minutes. Cut into sections. Make each section look like a shark fin by cutting only 2/3 of each section into thin strips. Deep fry in medium hot oil for 5 minutes.
Blanch the straw mushrooms in boiling water for 3 minutes; rinse and cut into halves. Cut the carrot into slices. Rinse the snow peas.
Heat the wok and add 2 tbsp oil, stir-fry 'A' lightly; add 'B' and bring to a boil, then add 'C" and stir fry thoroughly until mixed.
Sprinkle some sesame oil over the dish and serve.

Note:

If you use canned bamboo shoots, you have to boil them for a while in order to take away the sour taste.