Bamboo Chili Sauce
12 ounces parboiled bamboo shoots
1 green bell pepper
1 red chili
1 teaspoon mashed ginger
1 teaspoon mashed garlic
1/2 teaspoon fried white sesame
1 1/2 teaspoons light soy sauce
2 teaspoons sugar
Boil bamboo shoots in water until done. Take out and drain.
Cut green pepper and red chili into pieces. Heat 1 teaspoon oil and saute green pepper and red chili.
Saute mashed ginger and garlic with 1/2 teaspoon sesame oil. Add in ginger, sesame, soy sauce and sugar and stir. Put in bamboo shoot, green pepper and red chili. Stir well and serve.
Bamboo Mixed Soup
3 1/4 pounds parboiled bamboo shoots
1/4 pound of bok choi leaves
tempeh or tofu
1/2 coconut to make coconut milk
3 cloves garlic
3 red chilis
2 California walnuts
Slice the bamboo shoots and boil until soft. Roast the chilis, onion, and garlic. Grind all the spices except the coriander leaves. Boil the coconut milk, add the bamboo shoots and all other ingredients and stir until cooked.
Bamboo Mustard Sauce
1/2 pound parboiled sliced bamboo shoots
1/2 cup mustard
1/2 cup vegetable oil
1/3 cup sugar
1/4 cup white vinegar
1 teaspoon sour cream
pinch of salt
In a saucepan, blanch bamboo slices in boiling water for two minutes. Drain.
Combine mustard, oil, sugar, vinegar, sour cream and salt in a blender until smooth. Cover and refrigerate.
Arrange Bamboo slices on serving platter around dish of mustard sauce (for dipping). Garnish with freshly chopped dill, if desired.
Bamboo Shoots and Meatball Soup
Bawan Kepitang Soup
3/4 pound sliced cooked bamboo shoots
2 1/2 quarts water
2 teaspoons salt
1/2 teaspoon sugar
2 teaspoons MSG
3/4 pound minced pork
1 1/2 pounds minced fish
1/2 pound crab meat
1/4 cup cooked and finely shredded bamboo shoots
5 cloves garlic, minced and fried
3 tablespoons oil
1 teaspoon salt
1 teaspoon MSG
1 teaspoon light soy sauce
Heat frying pan, add in oil and stir fry garlic until brown and set aside. Stir fry shredded bamboo shoots for 2 minutes and set aside. To make soup, place water, salt, sugar and MSG in a pot and bring to boil. To make meatballs, mix together fish, pork, crab meat, MSG, salt, soy sauce, fried garlic, fried bamboo shoots and egg. Mix well and form into balls, and drop them into the boiling soup. Then add the sliced bamboo shoots into the soup, simmer for about 10 minutes and serve.
Bamboo and Mushroom Soup
"Half Moon in the River"
1 cup dried mushrooms
1 teaspoon Chinese angelica
1/2 cup oily gluten
1/4 cup small bamboo shoots
2 cups soup stock
Slice the Chinese angelica and put in a bowl; add 1 1/4 cups water and steam for 30 minutes. Stem and slice the mushrooms. Slice the oily gluten and bamboo shoots. Arrange the mushrooms, face down, in a big soup bowl in the shape of a crescent moon; arrange the oily gluten on the other side. Put the bamboo shoots in the middle; add stock, salt and MSG and steam for 10 minutes.
Turn the bowl upside down into a saucepan; add Chinese angelica, salt and MSG. Bring to the boil, season and pour into a soup bowl.
Bamboo with Green Soy Dressing
10 ounce parboiled bamboo shoots (Takenoko)
1 1/2 teaspoon sugar
1 pinch msg
1 x 2" square kombu
3 tablespoons neri shiro miso
1/4 cup dashi
2 teaspoons salt
5 teaspoons sake
4 ounces fresh spinach leaves
1/4 teaspoon pepper (Kona Sansho)
Cut bamboo into 1/2" dice. Bring 1 cup water to boil, drop in shoots, and return to boil. Boil uncovered for 10 minutes until tender. Drain and set aside. Put Dashi, sugar, 1/4 teaspoon salt, msg and kombu into a medium saucepan and bring to a boil over high heat. Add the bamboo shoots. Boil until almost all of the liquid is gone. Remove from heat and set aside to cool. Wash the spinach leaves thoroughly and pat dry. Grind the leaves into a paste, adding the rest of the salt slowly. Add 1/4 cup of water to paste and transfer to a small saucepan. Bring to boil. Pour mixture through a fine sieve, discard the liquid.
Pour the miso dressing into a bowl and rub the spinach paste through a sieve into the dressing. Then stir the mixture until it turns a soft, delicate green. Sprinkle with a 1/4 teaspoon of Kona Sansho powder. Add the bamboo shoots, and stir together gently. Serve at room temperature.
Egg Foo Yung Sauce
1/2 cup bamboo shoots
2 dried black mushrooms
2 tablespoons green peas
1/2 leek stalk
1 tablespoon oil
1 cup stock
2 tablespoons soy sauce
1 tablespoon cornstarch
2 tablespoons water
1/2 teaspoon crushed ginger
Soak dried mushrooms. Shell and parboil peas. Shred bamboo shoots, leek and soaked mushrooms. Heat oil. Add shredded vegetables and stir-fry about 2 minutes. Add stock, soy sauce and peas; heat quickly. Blend cornstarch and cold water to a paste; then stir in to thicken. Pour sauce over omelets and serve.
Mixed Vegetables Soup
1 pound parboiled bamboo shoots
1 green onion
2 cloves garlic
Salt and pepper
3 tablespoons of oil
Chop the cabbage, carrot, and the chicken into small bite-size portions. Slice the bamboo shoot into thin slivers. Chop the onion and crush the garlic and sauté in the oil. After the garlic and onion are yellow and translucent, add the chicken, cabbage, and carrot and continue sautéing until the chicken is browned. Add salt and pepper to taste. Then add water and bring to a boil and continue cooking until the chicken is tender.
Sweet Bamboo Soup
"Gulai Manis Rebung" Indonesian
1 1/2 cups parboiled bamboo shoots, sliced
1/2 coconut for making coconut milk
2 cloves garlic
Chop 1/2 cup of the bamboo shoots into small cubes, and boil until tender. Pass the shoots through a sieve. Grind the spices except the turmeric. Boil the coconut milk, add the spices and stir well. Add 1 cup sliced bamboo shoots, and bring to a boil while stirring. Serve immediately.
Sweet Bamboo Soup II
"Gulai Manis Rebung"
1/4 pound parboiled bamboo shoots
1/2 coconut for making coconut milk
4 ounces beef cut into thin strips
4 tablespoons vegetable oil
2 red chilis
1/4 teaspoon minced fresh ginger
Slice the bamboo shoot and boil. Meanwhile fry the beef strips in the oil. Chop the chilis and onions. Boil the coconut milk with the spices. When the coconut milk has boiled, add the sliced shoots and fried beef strips. Stir and return to a boil. Continue cooking until the shoots are thoroughly cooked.
Sweet-and-Sour Bamboo Relish
1 cup sliced parboiled bamboo shoots
salt to taste
½ cup vinegar
3 tablespoons sugar
¼ cup water
Mix bamboo shoots with salt. Let stand for 20 minutes, then drain.
Heat vinegar. Add sugar, water, and salt; then boil for 2 minutes. Remove from heat.
When cooled, add bamboo shoots. Let stand for a couple of hours before serving.
Winter Bamboo Soup
1 1/4 cups tender parts of winter bamboo shoots
1/4 cup tablespoons soaked dried mushrooms
1/4 cup carrots
1/4 green soybeans
1/4 cup broad beans
1/2 teaspoon ginger
2 tablespoons wine
2 cups stock
Slice the winter bamboo shoots, score with crisscross cuts, then cut into thick strips. Dice the mushrooms and carrots. Chop finely the thick broad beans, and still more finely the scallion and ginger. Drop the mushrooms, bamboo shoots, diced carrots, and green soybeans into boiling water and cook till done, remove. Flavor oil with scallion and ginger, drop in the broad-beans, stir-fly until the oil becomes red. Add cooking wine, stock, salt and sugar, bring to the boil. Add the other ingredients, bring to the boil, simmer for ten minutes, change to a moderate heat to boil down the soup.
Young Bamboo Shoot Soup
3/4 cup bamboo shoots
1/4 cup wakame seaweed or spinach
4 pepper leaf buds or basil
3 cups stock
1/4 teaspoon salt
2 teaspoons light-colored soy sauce
1 tablespoon sake
Thinly slice the bamboo shoots. Briefly cook the wakame seaweed in water; then remove to cold water and cut into small pieces. Cook the bamboo shoots in stock in a pan, add wakame seaweed and seasonings. Serve in bowls and garnish with pepper leaf buds.