Side Pannel
Fried Bamboo Shoots, Jiangsu-Zhejiang Style
Fried Bamboo Shoots, Jiangsu-Zhejiang Style
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chinese, Vegetables
Ingredients List
- 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
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.
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.
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