Bamboo Roll

Chinese

Ingredients

2 cups parboiled bamboo shoots
½ cup mushrooms (Chinese if possible)
3 tablespoons vegetable oil
½ pound ground pork
2 teaspoons soy sauce
½ teaspoon monosodium glutamate
¼ cup parsley
2 sheets strudel dough or 4 egg roll wrappers

Method

Cut bamboo shoots and mushrooms into very fine slivers. In a skillet heat the oil and add the pork. Sauté for about 5 minutes. Add the slivered shoots and mushrooms and season with soy sauce and MSG. Stir-fry over moderate heat for an additional 5 minutes. Add the parsley just before removing from heat.
Preheat oven to 400°.
Cut the strudel sheets in half (so you will have a total of 4 covers). Place each sheet on a damp towel and fill with the pork and shoot mixture. Roll it up tightly with the aid of the towel as you would do for strudel. Brush the top lightly with oil. Place rolls on a greased baking sheet and bake for 30 min at 400° or until golden brown.
Cut each roll into 3 sections and serve hot.

Bamboo Shoots and Pork Mein

Orv Puo (Spicy)

Ingredients

10 pounds ground pork.
8 eggs
1 pound bamboo shoots, parboiled and sliced
6 packages beans thread noodles
3 bunches green onion, chopped
5 pieces ginger, chopped
2/3 cup minced lemongrass
1 head garlic
1 teaspoon msg
1/3 cup chiles
2 bunches cilantro, chopped
2 teaspoon black pepper
3 teaspoons ground red pepper
1/6 cup salt
white rice for each person

Method

Put meat in large bowl, shred bamboo shoots, add ginger, boiled bean thread noodles. Add eggs, bamboo shoots, green onion, MSG, garlic, cilantro, chiles and black pepper to meat mixture. Mix well; then add red pepper and 4 cups water to prevent sticking. Cover tightly with foil. Stir occasionally to be sure that every part is cooked well. Bake at 325° F for 4 hours.

Serves: 20

Bamboo Shoots with Pork

Ingredients

1 pound boiled bamboo shoots (takenoko)
1/2 pound ground pork
3 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon vegetable oil
Kinome (Japanese prickly ash leaf)

Method

Slice bamboo shoots lengthwise in half or in quarters and then cut into bite-size pieces. Preheat oil in a pan. Add ground pork and stir constantly until the meat browns. Add soy sauce and sugar. Add bamboo and 1/2 cup water. Cook until the liquid is gone, stirring occasionally.
Garnish with Japanese pepper tree leaves. In place of pepper tree leaves, use basil or parsley or garnish with bonito flakes.

Serves: 4

Bamboo Shoots with Pork II

Ingredients

Marinade:
2 tablespoons light soy sauce
2 teaspoons shaoxing rice wine (available at Chinese stores) or dry sherry
1 1/2 teaspoons cornstarch


10 ounce lean pork, sliced across the grain into fine 1/1/2-inch long julienne
1/4 cup peanut oil
5 ounce bamboo shoots sliced to match the pork
1 tablespoon light soy sauce
1 teaspoon sugar
4 scallions mainly white parts, cut into 1-inch lengths

Method

Mix the marinade ingredients together and marinate the pork for 15 minutes.
Pour the peanut oil into a preheated wok and heat until the oil begins to smoke. Stir-fry the pork slices until the color changes, 1-2 minutes. Remove to a plate.
Add the bamboo shoots, and toss quickly around the hot wok for 10-15 seconds. Add the soy sauce and sugar. Lower the heat and simmer for 4-5 minutes, stirring occasionally. Raise the heat to high. Return the pork and toss together quickly. Sprinkle in the scallions, and stir-fry for 1 minute to combine all of the ingredients. Serve immediately.

Bamboo Sticky Rice Dumplings

Ingredients

3 cups glutinous rice flour
1/2 cup sugar
1 cup water
4 ounces pork loin
1 teaspoon rice wine
1/2 tablespoon cornstarch
1/4 teaspoon salt
4 teaspoons oil
1 teaspoon small chopped bamboo shoot
1 teaspoon chopped green onion
1/2 teaspoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon monosodium glutamate
1/4 teaspoon sugar
1 teaspoon cornstarch
1/2 cup water
4 ounces dry shrimp
8 cups oil for frying

Method

For dough:

Mix the rice flour, sugar, and water. Knead into a smooth dough. Roll into a long roll and cut into 20 pieces.
For filling:

Dice pork, mix with the rice, 1/2 cornstarch and salt. Heat pan and oil, stir-fry pork mixture until color changes, remove and drain. Reheat oil and stir-fry the chopped bamboo shoot and green onion until fragrant. Mix the soy sauce, sesame oil, salt, pepper, MSG, sugar, remaining cornstarch, and water; add to bamboo shoots and onions. Bring to a boil, stirring, then add the pork mixture and the dry shrimp; stir together, then remove from heat; let cool.

Taking one of the dough pieces, flatten with the palm. Using tips of fingers, press into a 2-inch flat circle; use a little oil on your fingers if dough is very sticky. Place a portion (1/20th) of filling into the center of the dough circle, fold in half and pinch edges to seal. Repeat, forming 20 meat-filled crescents.

Heat oil for frying in a large wok or kettle until 350 to 375 degrees. Deep-fry half the dumplings until they rise to the surface and are golden brown and expanded, 4 to 5 minutes. Remove, drain, and repeat procedure for remaining dumplings.

Serves: 20

Egg Roll with Bamboo Shoots

Ingredients

1 pound package egg roll skins
enough oil to deep fry
1/2 cup cooked and diced shrimp
1/4 cup shreded parboiled bamboo shoots
2 green onions, finely chopped
1/2 teaspoon sugar
1 tablespoon sesame oil
1 egg, beaten
1 cup diced roast pork
1/4 cup water chestnuts
2 cup chopped bean sprouts, fresh
4 fresh mushroom, chopped
salt and pepper to taste

Method

Heat the sesame oil in a large skillet. Quickly cook the bean sprouts over high heat stirring constantly. Add mushrooms, water chestnuts, bamboo shoots and cook approximately 2 minutes. Add meat, shrimp, green onion, salt & pepper, soy sauce and sugar. Remove from heat and set aside to cool. Place 2 tablespoons of the mixture in center of egg roll skin. Take two opposite ends and fold in. Moisten other the other two edges with beaten egg. Roll into a log shape. Pre-heat oil in either a deep pot or wide deep skillet. Fry the egg rolls until golden brown turning every so often to get an even browning. Remove from oil and place on absorbent paper to drain. Serve very hot.

Serves: 4