Fried Sweet Bamboo Shoots! Help yourselves. To warm up this cooling dish, this is how I cooked it. So far it has no problem to anyone who cant tolerate cooling stuffs. If the bamboo shoots are still raw, boil up a pot of water with some salt and put in the raw bamboo to boil for 30 mins until they are soft. Then drain the water and add cold water to let it cool. Then cut them into sticks (refer attached picture). Then boil them again for another 15-20 mins, drain the water and add cold water to cool. Drain the cool water and drip off excess water. Heat up the wok/pan with cooking oil and sesame oil, roast generous amount of ginger for 2 mins or so and then add some whole garlic and some chillies and continue roasting until fragrant. Then add in the bamboo shoots and stir fry for 10 mins under high heat. Keep stirring the bamboo shoots to avoid burning them. Pour in generous amount of foochow red rice wine (approx 350 ml) and continue turning the bamboo shoots for 2 mins or so. Reduce the heat to medium and covered up the wok/pan for 5-10 mins. Keep turning the bamboo shoots every 1-2 mins in between to let all the bamboo shoots absorb the wine flavour. Just before the wine is dried up, add oyster sauce, light soya sauce ans adjust to taste and keep turning the bamboo shoots until it is dry. Voila! Optional: Black vinegar may be added in small amount to flavor up the bamboo shoots with a little soury taste.
Posted on: Sat, 12 Jul 2014 12:44:53 +0000
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