"James Silverton" <not.jim.silverton.at.comcast.net> wrote in message
...
<snip>
> Braised Fungus
>
>
> Materials:
> 750g fungus
> 100g winter bamboo shoots
> 15g fresh garlic
> 10g scallion
> 10g garlic slices
>
> Preparations:
> 1.. Rinse the fungus, stir-fry in 8-fold hot oil with
> scallion knots and ginger, simmer for 10 minutes.
> 2.. Put some oil in the wok, when the oil is 6-fold
> hot, drop in winter bamboo shoots, stir-fry till the shoots turn
> slightly yellow, drop in the fungus and simmer for a while, add
> seasonings, thicken with cornstarch solution.
>
>
> James Silverton.

Here's what i think... heat oil in wok till smoking, add scallion knots &
ginger then straight away lower flame to simmer for 10mins. This in
Cantonese is called *Pao-Heong* = to explode the fragrance meaning to make
it fragrant but not to burn it. This is a fairly common technique using
scallions & ginger, sometimes towards the end, a little sugar is added for a
sweeter fragrance & taste. I'm not familiar with the term "8 fold hot" & i
will ask about it, i'm quite sure it's an old Chinese saying. The 6-fold
would mean more or less the same thing but lesser heat... that's my guess.
Maybe someone else (Tippi) might have an answer/translation for 8 & 6 fold
hot.

HTH.

DC.