Sunday, March 15, 2015

Soy Braised Bamboo Shoots

There's nothing I love more than fresh bamboo shoots which are hard to come by here in the U.S. Fortunately, vacuum-packed pre-cooked bamboo shoots are readily available in many Asian markets and are a fair substitute (waaaaaay better than canned). This dish is light, flavorful, and very easy to prepare. 

1 lb. bamboo shoots, sliced
3 scallions, chopped
2 tbsp. vegetable oil

8 tbsp. water
3 tbsp. soy sauce
2 tbsp. sugar
2 tsp. sesame oil
1 tbsp. rice wine

Fresh chopped scallions for garnish

Quartered Shiitake mushrooms (fresh or reconstituted dried, with stems removed)

1. Combine all the sauce ingredients together in a small bowl and set aside.

2. Heat 2 tbsp. oil in a sauce pan over medium high heat. Add the sliced bamboo and stir-fry for 1-2 minutes until very lightly golden. If using shiitake mushrooms, add at this time and saute for 30 seconds. 

3. Stir in scallions, then add the sauce. Bring sauce to a boil, reduce heat to low, cover and simmer about 5 minutes. 

4. Plate and garnish with fresh chopped scallion.

Vacuum sealed bamboo shoots (bought these from the refrigerated section at 99 Ranch Market). 

Slice the bamboo shoots.  

Sliced bamboo shoots, sauce, and chopped scallions.  

Saute the bamboo shoot slices in the vegetable oil until very lightly golden. 

If using shiitakes, add at this point.

Toss in the scallions and then add the sauce.  

Bring to a boil, reduce heat to low, cover, and simmer about 5 minutes or until the sauce has been absorbed.

Plate and garnish with fresh chopped scallions. 

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