FROZEN BAMBOO SHOOTS SLICED RECIPES

Steps:

• If using fresh abalone, use a sharp paring knife to cut the muscle attached to the shell. With both fresh and frozen abalone, use a clean toothbrush to scrub the entire surface under cool running water. Squeeze the fresh abalone to remove the liver, then rinse. Lay a paper towel on a cutting board, and place one abalone on top (the towel will prevent it sliding around; replace when necessary).
• Put the palm of your hand flat on the abalone to hold it firmly, and use a sharp knife to slice it horizontally into thin pieces. For small abalone, you should be able to get four or five pieces out of each one; with larger ones you should be able to get at least six slices. After each slice, remove the piece and put it on a plate. Be sure to hold your hand flat so it stays out of the way of the blade.
• Lay the bamboo shoot on the cutting board and use a sturdy, very sharp knife to slit the husk from stem to tip. With the stem end closest to you, place the back edge of the blade about one-quarter of the way up the bamboo shoot. Keep the knife edge so it is firmly holding the first few layers of the husk, and with the bamboo shoot flat on the cutting board, roll it to your left, away from the blade (if you’re right-handed). This should peel away the layers of husk. If all the layers of husk have not been removed from the tip and stem end of the shoot, repeat the process until all that’s left is clean, smooth, edible flesh.
• Trim off the stem end of the bamboo shoot so it can stand upright on the cutting board. Cut the shoot lengthways into slices about 3mm (?in) thick, then cut these into batons about 4cm (1½in) long.
• Bring a medium-sized pot of salted water to the boil, add the bamboo pieces and simmer for five minutes, then drain in a colander. (Simmering isn’t necessary with frozen bamboo shoots.)
• Cut or tear the Chinese celery stalks into 5cm (2in) lengths (tearing gives it more flavour). Halve the onion then slice it. Slice the banana chilli on the diagonal into 5mm ( ¼ in) pieces. Cut the spring onions into 5cm (2in) lengths. Put the oyster sauce in a small bowl, add 30ml (2 tbsp) of hot water and stir to dissolve.
• Heat a wok or large skillet over a medi­um flame. Add the pine nuts and stir constantly for a minute, or until lightly toasted. Put the pine nuts into a dish and set aside while cooking the other ingredients.
• Place the wok or skillet (no need to wash it) over a high flame. Add the cooking oil and swirl the wok or skillet so it’s evenly coated. When the wok is very hot, add the abalone slices, sprinkle lightly with salt and stir constantly for about 20 seconds. Remove the abalone pieces from the skillet, leaving behind as much oil as possible.
• Place the wok (no need to wash it) back over a high flame. Add the bamboo shoots, Chinese celery and onion, sprinkle lightly with salt and cook for about two minutes, stir­ring often. Add the chilli and spring onion and cook for about 30 seconds, stirring often.
• Put the abalone pieces back into the wok, then stir in the oyster sauce and water. Scrape the ingredients into the centre of the wok and simmer over a high flame for about a minute, stirring occasionally. Add the pine nuts, stir briefly, then turn off the flame.
• Transfer the ingredients to a serving dish and garnish with a few Chinese celery leaves. Serve immediately with steamed rice and stir-fried vegetables.

Steps:

• In a large saucepan or soup pot heat the oil over medium high heat until hot.
• Add 1 tablespoon of the garlic and 1 tablespoon of the ginger and cook, stirring, until fragrant, 1 to 2 minutes. Add the 1/4 cup of sliced scallions and the chicken broth and bring to a boil. Reduce heat to medium low so that the broth just simmers. Allow broth to simmer for at least 20 to 30 minutes while the wontons are being assembled.
• In a small mixing bowl combine the remaining teaspoon of minced garlic, remaining tablespoon of chopped ginger, 3 tablespoons of finely chopped scallions, the pork, egg yolk, soy sauce, rice wine vinegar, sesame oil and crushed red pepper. Mix until thoroughly combined.
• Working on a flat work surface, lay out a few of the wontons. (Keep remaining wonton wrappers covered with plastic wrap.)
• Fill a small bowl partially with cool water and set aside. Using a teaspoon measure, place a heaping teaspoonful of the meat filling in the center of each wonton.
• Using your fingers, lightly wet the edges of the wonton. Bring 2 opposite corners of the wonton together to form a triangle and enclose the filling, pressing edges firmly around the mound of filling to eliminate any air pockets and seal. Moisten opposite corners of the long side. Curl moistened corners toward each other, overlapping one on top of the other, and press the edges together to seal. You should now have a rounded stuffed wonton with a triangle poking up at the top. Assemble the remaining wontons in the same manner. When the wontons are all assembled, set aside.
• Add the sliced bok choy, mushrooms, and bamboo shoots to the broth and cook for 2 to 3 minutes. Using your hands or a slotted spoon, gently add the prepared wontons to the simmering broth. Increase the heat slightly so that the broth returns to a gentle simmer. Cook, stirring
• occasionally (very gently), until the wontons float and the pork filling is cooked through, about 5 minutes. Serve immediately.