Ingredients with Measurements:
- 1 pound of ohaw (bamboo shoots), sliced into thin strips
- 2 tablespoons of vegetable oil
- 1 tablespoon of minced ginger
- 1 tablespoon of minced garlic
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 teaspoon of sugar
- 1/4 cup of water
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
a. In a pan, heat the vegetable oil over medium-high heat.
b. Add the minced ginger and garlic and sauté for 1-2 minutes until fragrant.
c. Add the sliced ohaw and stir-fry for 2-3 minutes.
d. Add the soy sauce, oyster sauce, sugar, and water. Stir well and bring to a boil.
e. Reduce the heat to low and let it simmer for 5-7 minutes until the ohaw is tender.
f. Season with salt and pepper to taste.
g. Serve hot.
15-20 minutes
5. Temperature: Medium-high heat
Serving size: 4-6 people
Nutritional information:
- Calories: 80
- Fat: 5g
- Carbohydrates: 8g
- Protein: 2g
- Fiber: 3g
Substitutions for ingredients:
- Instead of ohaw, you can use canned bamboo shoots or fresh asparagus.
- Instead of vegetable oil, you can use any neutral oil like canola or peanut oil.
- Instead of soy sauce, you can use tamari or coconut aminos.
- Instead of oyster sauce, you can use hoisin sauce or fish sauce.
- Instead of sugar, you can use honey or maple syrup.
Variations:
- Add sliced bell peppers or onions for more flavor and texture.
- Use chicken or beef instead of ohaw for a meatier dish.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Make sure to slice the ohaw thinly for faster cooking.
- Drain canned bamboo shoots before using them.
- Don't overcook the ohaw to avoid it becoming mushy.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a bowl with steamed rice and garnish with chopped scallions.
Garnishes:
- Chopped scallions or cilantro.
Pairings:
- Steamed rice or noodles.
Suggested side dishes:
- Stir-fried vegetables or a simple salad.
Troubleshooting advice:
- If the ohaw is too tough, you can blanch it in boiling water for a few minutes before stir-frying.
Food safety advice:
- Make sure to cook the ohaw thoroughly to avoid any foodborne illnesses.
Food history:
- Ohaw is a popular ingredient in Filipino cuisine and is commonly used in soups, stews, and stir-fries.
Flavor profiles:
- The dish has a savory and slightly sweet flavor with a hint of ginger and garlic.
Serving suggestions:
- Serve as a main dish or as a side dish to a larger meal.
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