RECIPES WITH BAMBOO SHOOTS RECIPES
SUKIYAKI RECIPE | ALLRECIPES
Serve this simple Japanese dish over thin Japanese noodles or rice, if desired.
Provided by sal
Categories Japanese Recipes
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet or wok over medium-high heat. Brown beef in hot oil, then stir in soy sauce, MSG, broth, and sugar. Mix in onion and celery, and cook until tender. Stir in bamboo shoots, green onions, mushrooms, and water chestnuts. Reduce heat to medium, stir in cornstarch, and simmer until sauce is thickened.
Nutrition Facts : Calories 311.1 calories, CarbohydrateContent 27 g, CholesterolContent 60.7 mg, FatContent 12.3 g, FiberContent 3.9 g, ProteinContent 23.5 g, SaturatedFatContent 4.2 g, SodiumContent 1991.7 mg, SugarContent 16.4 g
CHEAT’S CHICKEN RAMEN RECIPE - BBC GOOD FOOD
This speedy version of the classic Japanese noodle soup makes a delicious everyday dinner or warming lunch - and it's low in fat and calories too
Provided by Chelsie Collins
Categories Dinner, Lunch, Supper
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Set a large saucepan over a medium heat and pour in the stock. Finely chop the coriander stalks and add to the stock with most of the chilli. Bring to the boil and add 200ml water. Once boiled, reduce the heat and simmer for 5-10 mins to infuse the coriander and chilli.
- Add the soy sauce and a grinding of black pepper, then the mushrooms, pak choi, chicken and noodles. Simmer for 2 mins until the noodles soften, before adding the bamboo shoots.
- Serve in deep bowls topped with coriander leaves and the remaining chilli slices.
Nutrition Facts : Calories 255 calories, FatContent 5 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 20 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 4 grams fiber, ProteinContent 30 grams protein, SodiumContent 2.4 milligram of sodium
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- In a large resealable plastic bag, combine the egg white, soy sauce, cornstarch and pepper. Add chicken; seal bag and turn to coat. Refrigerate for 30 minutes. For sauce, combine the cornstarch, vinegar, soy sauce and sugar until smooth; set aside., Drain chicken and discard marinade. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry green pepper and onions in remaining oil for 2 minutes. Add bamboo shoots and ginger; stir-fry 3-4 minutes longer or until vegetables are crisp-tender., Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and heat through. Sprinkle with almonds. Serve with rice if desired.
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