BRAISED BAMBOO SHOOTS | CHINA SICHUAN FOOD
How to treat bamboo shoots and braise bamboo shoots with soy sauce.
Provided by Elaine
Categories Side Dish
Prep Time 1260 minutes
Yield 2
Number Of Ingredients 4
Steps:
- How to prepare fresh bamboo shoot for cookingCut the bamboo shoot into smaller pieces.Bring a large pot of water to a boiling and then place the bamboo shoots in.Cook for 4-5 minutes (or 7-8 minutes for larger pieces). Transfer out and then soak in clean water for at least 10 hours. Change the water twice during this soaking process. This helps to remove the bitter taste (possibly contained in fresh bamboo shoots ) of the fresh bamboo shoots.
- Heat oil over fire with high fire and then place bamboo shoot in, fry for 1 minute until slightly softened.
- Add soy sauce and sugar. Cover the lid and slow down the fire and simmer for another 4 minutes. Uncover and continue cooking for a while until the sauce are almost attached to the bamboo shoots.
Nutrition Facts : Calories 112 kcal, CarbohydrateContent 20 g, ProteinContent 4 g, FatContent 3 g, SaturatedFatContent 1 g, SodiumContent 835 mg, FiberContent 2 g, SugarContent 17 g, ServingSize 1 serving
BRAISED BAMBOO SHOOTS WITH SOY SAUCE (MENMA) RECIPE | SIDECHEF
Bamboo shoots are always a ubiquitous vegetable that you can find in almost every dish in southern China. Like most of the root vegetables, bamboo doesn’t have a powerful flavor. Its flavor is rather mild but great at absorbing the flavor that comes from the sauce.
Provided by K33 Kitchen
Categories Salad Pescatarian Low-Carb Vegetarian Vegan Easy Quick and Easy Quick Make Ahead Dairy-Free Shellfish-Free Egg-Free Fish-Free Stove Peanut-Free Tree Nut-Free Tomato-Free
Total Time 1800S
Yield 2
Number Of Ingredients 11
Steps:
- Boil the Bamboo Shoots (1 can) in hot water for 5 mins, this will take away their unpleasant bitter taste.
- Rinse the bamboo shoots with cold water and shake through a sieve to remove excess water, set aside.
- Heat the Olive Oil (1 tablespoon) in a large, non-stick frying pan, add the Garlic (3 clove) and fry for 2-3 minutes until the garlic turns slightly golden in colour.
- Add the bamboo shoots and season with Salt (1/4 teaspoon), Granulated Sugar (1 teaspoon), Crushed Red Pepper Flakes (1 pinch), Light Soy Sauce (2 tablespoon) and Dark Soy Sauce (1 teaspoon). Mix well and cook for another 3 minutes.
- Pour in Water (200 milliliter), cover with the lid and turn the heat to medium-low to simmer for 20 minutes, stirring frequently.
- Pour on the Sesame Oil (1 teaspoon), stir for another minute. Then remove the bamboo shoots from the heat and transfer them to a container.
- You can sprinkle them with Spring Onion (1/2) and eat it as is, or refrigerate overnight (shake regularly) to develop a stronger taste and serve as a cold starter or as a menma for ramen. They can be stored in the refrigerator for up to 2 weeks or stored in the freezer for a couple of months (always defrost at room temperature before serving).
Nutrition Facts : Calories 79 calories, ProteinContent 3.1 g, FatContent 5.0 g, CarbohydrateContent 7.2 g, FiberContent 1.8 g, SugarContent 3.4 g, SodiumContent 516.1 mg, SaturatedFatContent 0.7 g, TransFatContent 0 g, CholesterolContent 0 mg, UnsaturatedFatContent 3.0 g
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- Cut the bamboo shoots lengthwise into pcs 1/2 inch wide and 2 1/2 inches long. In a saucepan, heat the vegetable oil till it smokes. Add in the bamboo shoots and stir-fry for 1 minute. Stir in the soy sauce, broth and sugar. Bring the mix to a boil. Reduce the heat to low, cover the pan and simmer for 1 hour, or possibly till the shoots are tender but still crunchy. Add in the sesame oil and mix well. Serve warm, with the sauce drizzled over rice. This recipe yields 4 servings.
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