CHINESE BAMBOO FOOD RECIPES
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
BAMBOO STICKY RICE (ZONGZI, JOONG ???) | MADE WITH LAU
Learn how to make these delicious pockets of goodness - a traditional family recipe!
Provided by Made With Lau
Total Time 1200 minutes
Prep Time 600 minutes
Cook Time 600 minutes
Yield 20
Number Of Ingredients 19
Steps:
- Example schedule for a Sunday dinner:
- Cut the pork belly into roughly 1 inch pieces.
- When preparing our dried bamboo leaves, our main goals are to:
- A few hours before we’re ready to start wrapping and cooking, we’ll wash, soak, chop, and flavor our remaining ingredients.
- Preface: this part is the hardest to describe in written words, so I highly recommend watching our video for this important section.
- Finally, we'll load up a big pot with our joong, and fill it with cold water.
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A soy-free version of the Chinese Sticky Rice dumplings wrapped in bamboo leaves, known as Joong, or Zhongzi that are traditionally eaten in late Spring for the Dragonboat Festival. You can buy them at Asian supermarkets (like T&T here), and my husband's family makes them, but they all have ingredients my son can't have. Usually these have dried shrimp or scallop, mushrooms, nuts, soy sauce, 5-spice powder, chinese sausage and egg, but yummy as they are, these all make my son itchy, so I improvised! Special thanks to W.K. Leung for his pictorial description here: http://forums.egullet.org/index.php?showtopic=88644 You may want to see the pictures of the various packages he uses. If you don't need to avoid all those ingredients, you'll probably want to follow his recipe, as this one is a little bland (shhh, don't tell my son...)
Wrapping the dumplings is tricky - I had to watch a few different videos, and even then, my first one took about 20 minutes! Eventually I figured it out. My best ones ended up as somewhat rectangular pyramids, rather than the tetrahedrons I usually see.
This is a fairly time-consuming project, most families make it a group activity! Preparation time below is for one person doing it all herself for the first time, with a little "help" from my little man, and does not include overnight soaking time.
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Total Time 7 hours
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- Allow to cool or eat some hot right away. Remainder will keep in the fridge for 3-5 days, and they freeze well (up to 6 months in a good freezer, well-wrapped).
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