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Bamboo shoots with vegetables recipesBamboo shoots are good for you...The nutritional value of bamboo shoots will vary between species and within the same species based on local conditions. Generally the nutritional values are close. The values for Moso in China: Bamboo Chinese SaladIngredients1 large head of bibb lettuce MethodRinse lettuce and cabbage leaves. Break into bite-size pieces. Place in plastic bag or tightly covered container. Store in refrigerator 4 to 6 hours or overnight to crisp. Drain water chestnuts, bamboo shoots and bean sprouts. Rinse with cold water. Drain thoroughly. Thinly slice the water chestnuts. Carefully pat greens dry with towel. Place in wooden bowl. Cover with Soy French Dressing. Toss lightly until all ingredients are coated. Bamboo Shoots And RiceIngredients1 cup parboiled bamboo shoots MethodSlice bamboo shoots in rectangular pieces and boil in light beef broth long enough to impart flavor. Cut bean curd into same-size pieces as bamboo. Wash rice well. Transfer to collander and drain. Put ingredients into rice cooker or pot; add liquid ingredients and mix. Cook and when rice has cooked, mix, stirring from the bottom. Bamboo Shoots and Green BeansIngredients1 cup parboiled sliced bamboo shoots MethodSnip beans and cut them diagonally in 1 inch pieces. Bamboo Shoots and Green Beans IIIngredients1 pound parboiled bamboo shoots MethodGreen beans should be French cut. Cut bamboo shoots into 1/2-inch pieces. Cover and microwave frozen green beans in 1-qt casserole on high (100%) for 3 minutes then add bamboo shoots and continue to microwave until tender, 4 to 5 minutes, drain. Stir in remaining ingredients. Microwave uncovered until hot, about 1 minute. Bamboo Shoots and Mushrooms"Fried Two Winters"Ingredients1 bamboo shoot, parboiled, cut diagonally into 1-inch pieces MethodStir-fry bamboo shoot and mushrooms in heated oil 1 minute. Add salt, soy sauce, and stock. Lower to moderate heat and cook 10 minutes. Turn to high heat. Add sugar. Thicken with dissolved cornstarch. Bamboo Shoots and Mushrooms IIIngredientsBamboo shoots parboiled MethodUse approximately equal parts bamboo shoots and mushrooms. Slice bamboo shoots in 1/8-inch bite-sized rectangles. Squeeze the mushrooms dry (saving the liquid for braising later). Briefly deep-fry bamboo shoots and mushrooms in a small amount of oil; then remove. Fry a piece of ginger and cook until fragrant. Add back the mushrooms and shoots with a little wine. Season with soy sauce and a dash of sugar. Add stock (with mushroom soaking liquid); cover and simmer vigorously until liquid reduces; thicken with cornstarch if needed. Bamboo Shoots and VegetablesIngredients4 ounces winter bamboo shoots MethodCut the mushrooms, carrots and bamboo shoots into pieces. Tear up the black fungus, oil gluten and green peppers. Heat vegetable oil and flavor with chopped ginger, then drop in the ingredients, stir-fry, add wine, soy sauce, sugar, salt and MSG, thicken with cornstarch and water then sprinkle on sesame oil. Bamboo Shoots with Chinese Mixed VegetablesIngredients1 teaspoon vegetable oil MethodPreheat a wok and swirl the vegetable oil around inside. Rub bottom and sides with the gingerroot and garlic and discard. Place cabbage in wok and stir. Add salt, sugar, MSG and chicken broth. Stir and cover; cook for 3 minutes. Add the peas pods, bamboo shoots and mushrooms. Stir about 30 second and serve. Bamboo Shoots with Mushrooms, Logans & CherriesIngredients1/2 pound fresh mushrooms MethodCut each mushroom into a shrimp-shape. Wash and dice the carrots and winter bamboo shoots. Mix egg white, flour and baking powder into a paste. Coat the "shrimps" with the paste and deep-fry in heated oil until golden. Leave a little oil in the wok; add shredded ginger, carrots, bamboo shoots, green soybeans, salt, MSG, cooking wine and soup-stock; bring to the boil. Thicken with cornstarch and drop in the "shrimps", toss twice and transfer to a plate, surround with logans and cherries. Bamboo Shoots with Seaweed and RiceIngredients1/2 cup parboiled bamboo shoots MethodRinse uncooked rice, drain and set aside in a strainer. Combine water and the seasonings in a sauce pan. Cut bamboo shoots into small pieces and briefly boil in the seasoning mixture. After it cools down, remove bamboo shoots from the sauce. Add water to the sauce to match the volume of the rice, combine with the rice and the bamboo shoots in a rice cooker and turn it on. After boiling wakame seaweed in water briefly, soak in cold water and cut into small pieces. Squeeze dry and mix in cooked rice. Bamboo and Tofu"Kaeng Khieo Wan Tao Hu"Ingredients1 pack hard tofu MethodSlice chilis into strips. Cut tofu. Heat large sauce pan over medium high heat. Add 1/2 cup of coconut milk, green curry paste, fish sauce and sugar. Stir for 3 minutes. Add another 1/2 cup of coconut milk and bamboo shoots. Turn heat to high and stir for 2 minutes. Add remainder of coconut milk and water. Allow to boil for 8 minutes. Add snow peas, basil, chilies, and tofu. Stir together. Bamboo and Vegetable Stir-fryIngredients3 ounces bamboo shoots, julienned MethodBoil 4 cups of water in a medium pot. Add onions, and ginger. Bring to a boil, reduce heat and simmer for 1 1/2 hours. Heat wok over high heat. Add oil. Add onions, squash, and zucchini. Stir for 2 minutes. Add red pepper paste and peppers. Stir thoroughly. Add remaining veggies. Stir for 2 minutes. Add water and liquid from onion/ginger stock. Simmer for 30 minutes. Add juice of 1 lemon, vinegar, honey, and pepper. Adjust seasonings. Add cornstarch dissolved in a little water. Stir well and let cook for 2 minutes. Braised Bamboo Shoots and FungusHunanIngredients1 3/4 pound fungus Method
Fried Bamboo ShootsIngredients1 pound fresh parboiled bamboo shoots MethodRoll-cut the bamboo shoots into diamond-shaped chunks. Cut greens into 2-inch pieces. Heat the oil in a wok to about 400°F. Add greens and fry for 1/2 minute. Remove and drain. Add the bamboo shoots and turn the heat to low. Deep-fry the bamboo shoots for 1/2 minute, then raise the heat to high and deep-fry for 3 minutes, or until brown outside and tender inside. Remove and drain. Return greens to the oil and deep-fry for an additional 5 minutes. Remove and drain. Pour all the oil out of the wok. Add greens and bamboo shoots and MSG, stir-fry to blend, remove and serve. Sautéed Bamboo ShootsIngredients1 pound parboiled bamboo shoots (cut into slivers) MethodHeat oil in a skillet until very hot. Add the pork and onion and brown. Add the soy sauce and reduce by ¼. Add the bamboo shoots, mix gently and cook covered for about 10 more minutes. Simmered Bamboo ShootsTakenoko no nimonoIngredients2 prepared bamboo shoots MethodCut bamboo shoots into 1/2 inch strips. Ten Vegetables Stir-FryIngredients[1] celery MethodUse warm water to reconstitute dried vegetables. Cut everything into thin 2-inch long strips. Use cooking oil with high heat to stir fry celery, bean sprouts and carrots together until they become soft. Put some salt in it. Then, take them up and put them aside. Reheat the wok, put in a bowl of pure sesame oil, stir fry the bamboo shoots and Chinese mushrooms for two minutes then add golden mushrooms, bean curd, pickles, tiger lily flower, mustard root and two teaspoons of sugar, continue to stir-fry 5 to 10 minutes. Add more salt or sugar if needed. Add celery, bean sprouts, carrots back to the wok; stir fry all of them for another few minutes until they are evenly blended. Serve cold or warm.
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