Stir-Fried Bamboo Shoots with Vegetable Recipe |
Ingredients: Serves 4 |
150g Ji-Cai or green cabbage 2 bamboo shoots (about 400g) 1 stalk scallion 1½ cups soup stock or water Seasonings: ½ teaspoon salt 1 teaspoon cornstarch paste |
Method: Trim off stems and hard leaves from Ji-Cai, rinse and drain. Blanch quickly and then rinse with cold water. Chop finely. Squeeze out the excess water. Trim off the husk from bamboo shoot, cut into thick slices. Heat 2 tablespoons of oil to fry scallion sections and bamboo shoot, when fragrant add water, cook for 10-15 minutes until bamboo shoot is cooked. Add Ji-Cai in, cook for 1-2 minutes, season with salt and thicken with cornstarch paste. Remove to a plate. |
Download Recipes
Download our delicious recipes to try at home!