Bamboo shoots with beef recipes
Edible bamboo shoots...
Most bamboo shoots are edible varying greatly in size and taste. Some cultures prefer a bitter taste while others go for a sweeter taste. Although the small diameter shoots are edible, the time necessary to extract the flesh makes them less desirable.
Bamboo Shoots and Szechwan Beef
8 medium-size dried shiitake mushrooms (each about 2 inches in diameter)
1 pound lean top round steak
1 tablespoon salad oil
16 small dried hot red chiles
3 large carrots, cut into about 3-inch-long julienne strips
4 cups bite-size pieces cauliflower
1 pound parboiled sliced bamboo shoots
2 cans (about 8 ounces each) sliced water chestnuts, drained
Fresh cilantro (coriander) leaves
Cover mushrooms with warm water and soak for 30 minutes, then drain. Cut off and discard stems; squeeze caps dry, thinly slice, and set aside. Cut steak with the grain into 1 1/2-inch-wide strips; then cut each strip across the grain into 1/8-inch-thick slanting slices. Set aside. Heat oil in a wok or 12- to 14-inch frying pan over medium-high heat. Add chiles and cook, stirring, until chiles just begin to char. Remove chiles from pan; set aside. Add meat to pan and stir-fry until browned (1 1/2 to 2 minutes); remove with a slotted spoon and set aside. Add carrots, cauliflower, and mushrooms; stir-fry for 1 minute, then cover and cook until carrots and cauliflower are tender-crisp to bite (about 3 minutes). Add bamboo shoots and water chestnuts and stir-fry for 1 more minute. Return meat and chiles to wok; stir cooking sauce and add 3 tablespoons soy sauce, 1 1/2 tablespoons dry sherry, 1 tablespoon sugar, and 3/4 teaspoon cornstarch. Stir until sauce boils and thickens. Garnish with cilantro.
Bamboo Shoots with Beef
"Bo XaAo Mang"
1 pound bamboo shoots, sliced
12 oz fillet steak
4 tablespoons peanut oil
6 spring onions, sliced
1/2 teaspoon salt
1 clove garlic, crushed
4 tablespoons sesame seed, toasted and crushed
Cut beef into very thin slices about 2 inches long. Heat 2 tbs peanut oil in wok, stir fry beef quickly for only about 1 minute. Remove from wok while meat is still pink. In same wok add remaining 2 tbs peanut oil and heat and fry well-drained sliced bamboo shoots and spring onions for about 2 minutes. Add salt and fry for a further 5 minutes. Add crushed garlic, stir and fry for a further minute, then return beef to wok and stir fry for a minute. Add sesame seeds and mix well. Serve hot with rice.