DC. wrote on Mon, 3 Oct 2005 22:54:01 +0100:

D> "James Silverton" <not.jim.silverton.at.comcast.net> wrote
D> in message ...
D> <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.

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

Fair enough and you are probably right as to how make the
recipe. I was just intrigued by a completely new terminology!

James Silverton.