Deep-fried bamboo shoots
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Bamboo shoots |
| Oil for deep-frying | ||
| 1 | tablespoon | Cornstarch |
| 1 | teaspoon | Sugar |
| ½ | cup | Water (up to) |
| 1 | tablespoon | Oil |
| 1 | tablespoon | Soy sauce |
Directions
1. Cut bamboo shoots in strips as for french-fried potatoes.
2. Heat oil and deep-fry bamboo shoots until pale golden. Drain on paper toweling.
3. Blend cornstarch, sugar and cold water.
4. Heat remaining oil. Add bamboo shoots; stir-fry to heat through.
Sprinkle with soy sauce and blend in.
5. Then stir in cornstarch paste to thicken and serve at once. VARIATION: Omit the cornstarch paste. In step 4, add 2 teaspoons chili sauce to the oil and heat before adding the bamboo shoots. At the end of step 4, stir in the sugar with the soy sauce.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
Related recipes
- Basic deep-fried bean curd
- Braised bamboo shoots
- Chicken curry with bamboo shoots
- Deep-fried bamboo shoots and salted cabbag
- Deep-fried pork
- Deep-fried tofu
- Fried bamboo shoots, jiangsu-zhejiang style
- Green beans & bamboo shoots
- Green beans 'n' bamboo shoots ( mw )
- Green beans and bamboo shoots
- Pork and bamboo shoots
- Sauteed bamboo
- Steamed bamboo shoots w/chicken and ham
- Steamed duck with bamboo shoots
- Stir-fried bamboo shoots and mushrooms
- Stir-fried beef and bamboo shoots
- Stir-fried chicken and bamboo shoots
- Stir-fried chicken livers w/bamboo shoot
- Stir-fried cooked duck with bamboo shoot
- Stir-fried shrimp and bamboo shoots #2