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Chinese Recipe - Dry Cooked Bamboo Shoots
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This is a Western Chinese recipe
Fresh bamboo shoots are at their best in early spring when the shoots are young and tender.
Ingredients:
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4 cups fresh or canned bamboo shoots
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2 red peppers (optional)
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Oil for deep frying
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2 tbsps oil
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1 tsp minced ginger root
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2 tbsps dried shrimp, soaked for 15 minutes, drained and chopped
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½ cup chopped Szechuan hot pickle (kohlrabi)
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2 tbsps soy sauce
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1 tbsp sugar
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½ tsp salt
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Pinch of pepper
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½ cup chicken stock
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1 tbsp sesame oil
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2 tbsps chopped scallion
Directions:
- If using fresh bamboo shoots, remove the tough outer skin and cook in boiling water with the red peppers for 40 minutes. Drain.
- Heat the oil to 180°C/350°C. Add the bamboo shoots and deep fry until the edges turn yellow. Drain and cut into slices.
- Heat the 2 tbsps oil in a pan. Add the ginger, shrimps and pickles and stir fry for 1 minute.
- Add the soy sauce, sugar, salt, pepper and stock. Mix well and bring to the boil. Simmer until the liquid has completely evaporated.
- Add the sesame seed oil and scallions and stir well.
- Arrange the bamboo shoots on a serving dish and place the shrimp mixture on top. Serve hot.
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