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Fried Bamboo Shoots, Jiangsu-Zhejiang Style



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Fried Bamboo Shoots, Jiangsu-Zhejiang Style

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

1. Remove the husks from the bamboo shoots. Roll-cut into diamond-shaped
chunks. Soak xuelihong in water for 5 minutes to reduce its saltiness.
Squeeze out the excess water and cut into 1 1/2 inch pieces.

2. Heat the oil in wok to about 400, or until a piece of scallion green or
ginger browns quickly when tossed into the oil and haze rises above the oil
surface. Add xuelihong and deep-fry for 30 seconds. Remove and drain. Add
the bamboo shoots and turn the heat low. Deep-fry the bamboo shoots for 30
seconds, then raise the heat to high and deep-fry for 3 minutes, or until
brown outside and tender inside. Remove and drain. Return xuelihong to the
oil and deep-fry for 5 minutes. Remove and drain.

Ingredients:

3/4 lb Fresh winter bamboo shoots
2 1/2 oz Xuelihong (preserved mustard
-green)
1 1/2 c Vegetable oil for
-deep-frying
1/2 ts Msg

Serves:

1 Servings

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