Ingredients with Measurements:
- 1 pound fresh spring bamboo shoots, peeled and sliced
- 2 tablespoons vegetable oil
- 1 tablespoon Sichuan peppercorns
- 2 dried red chili peppers
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sugar
- 1 cup vegetable broth
- Salt, to taste
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 green onions, chopped
Special equipment needed:
- None
Step-by-step instructions:
1. In a wok or large skillet, heat the vegetable oil over medium-high heat.
2. Add the Sichuan peppercorns and dried red chili peppers and stir-fry for 30 seconds.
3. Add the garlic and ginger and stir-fry for another 30 seconds.
4. Add the sliced bamboo shoots and stir-fry for 2-3 minutes.
5. Add the soy sauce, Shaoxing wine, sugar, and vegetable broth. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the bamboo shoots are tender.
7. In a small bowl, mix the cornstarch and water together to make a slurry.
8. Add the slurry to the wok and stir until the sauce thickens.
9. Add salt to taste.
10. Garnish with chopped green onions.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for stir-frying
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 7g
- Carbohydrates: 12g
- Protein: 3g
- Fiber: 5g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken or beef broth.
- Shaoxing wine can be substituted with rice wine or dry sherry.
- Sichuan peppercorns can be substituted with black peppercorns.
Variations:
- Add sliced mushrooms or diced tofu for extra protein.
- Use different types of chili peppers for different levels of spiciness.
- Add a tablespoon of oyster sauce for extra umami flavor.
Tips and tricks:
- Use fresh bamboo shoots for the best flavor and texture.
- Peel the bamboo shoots before slicing to remove any tough outer layers.
- Adjust the amount of chili peppers to your desired level of spiciness.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of chopped green onions on top.
Garnishes:
- Chopped green onions
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Egg drop soup
Troubleshooting advice:
- If the bamboo shoots are too tough, simmer for a longer period of time until tender.
Food safety advice:
- Make sure to thoroughly wash and peel the bamboo shoots before cooking.
Food history:
- Bamboo shoots are a popular ingredient in Chinese cuisine, especially in Sichuan and Hunan provinces.
Flavor profiles:
- Spicy, savory, umami
Serving suggestions:
- Serve as a main dish with steamed rice or as a side dish with other Chinese dishes.
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