Ingredients with Measurements:
- 1 pound fresh spring bamboo shoots, peeled and sliced
- 1/4 cup soy sauce
- 1/4 cup rice wine
- 2 tablespoons sugar
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 inch ginger, sliced
- 2 cups water
- 1 teaspoon cornstarch
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven with lid
- Cutting board and knife
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the minced garlic and sliced ginger and sauté for 1-2 minutes until fragrant.
2. Add the sliced bamboo shoots to the pot and stir to coat with the garlic and ginger. Cook for 2-3 minutes until the bamboo shoots start to soften.
3. In a small bowl, whisk together the soy sauce, rice wine, sugar, and cornstarch until the sugar and cornstarch are dissolved.
4. Pour the soy sauce mixture over the bamboo shoots in the pot and stir to combine. Add 2 cups of water to the pot and stir again.
5. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid. Simmer for 20-25 minutes until the bamboo shoots are tender and the sauce has thickened.
6. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories: 135
Fat: 7g
Carbohydrates: 15g
Protein: 3g
Sodium: 1090mg
Sugar: 10g
Fiber: 3g
Substitutions for ingredients:
- Rice wine can be substituted with dry sherry or white wine.
- Vegetable oil can be substituted with canola oil or peanut oil.
- Cornstarch can be substituted with arrowroot powder or potato starch.
Variations:
- Add sliced mushrooms or diced tofu to the stew for extra protein.
- Use honey or maple syrup instead of sugar for a sweeter flavor.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Use fresh, young bamboo shoots for the best texture and flavor.
- If the stew is too salty, add a splash of water or a squeeze of lemon juice to balance the flavors.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the stew in individual bowls and garnish with sliced green onions or cilantro.
Garnishes:
Sliced green onions or cilantro
Pairings:
- Serve with steamed rice or noodles.
- Pair with a side of stir-fried vegetables or a simple salad.
Suggested side dishes:
- Steamed rice or noodles
- Stir-fried vegetables
- Simple salad
Troubleshooting advice:
- If the stew is too thick, add a splash of water or broth to thin it out.
- If the bamboo shoots are tough, simmer for a few more minutes until tender.
Food safety advice:
- Make sure to thoroughly wash and peel the bamboo shoots before slicing.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Bamboo shoots have been a staple ingredient in Asian cuisine for centuries. They are harvested from the edible shoots of bamboo plants and are prized for their crunchy texture and delicate flavor.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve the stew as a main dish with steamed rice or noodles, or as a side dish with stir-fried vegetables or a simple salad.
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Region: Japanese