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Ingredients:
3/4 lb (350 g) fresh winter bamboo shoots
2 1/2 oz (75 g) preserved mustard green
1 1/2 cups (350 ml)
vegetable oil for
deep-frying; uses about 2 oz (60 ml)
1/2 tsp MSG (optional)
Directions:
1. Remove the husks
from the bamboo shoots. Roll-cut into
diamond-shaped chunks. Soak the preserved
mustard in water for 5 minutes to reduce its
saltiness. Squeeze out the excess water and cut
into 1 1/2 inch (3.5 cm) pieces.
2. Heat the oil in a wok to about 400oF(205oC),
or until a piece of scallion green or ginger
browns quickly when tossed into the oil and a
haze rises above the oil surface. Add the
preserved mustard and deep-fry for 30 seconds.
Remove and drain. Add the bamboo shoots and turn
the heat to 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 the
preserved mustard to the oil and deep-fry for 5
minutes. Remove and drain.
3. Pour all the oil out of the wok. Add the
preserved mustard and bamboo shoots. Stir-fry to
blend, then sprinkle with the MSG. Remove and
serve.
More delicious Chinese recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking". |
