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.
If you like this recipe, you'll love these two cookbooks by Kenneth Lo, "The Complete Encyclopedia of Chinese Cooking" and "The Top 100 Chinese Dishes"
