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Braised Bamboo Shoots, Zhejiang Style
Vegetables and Vegetarian Foods
|Braised Bamboo Shoots, Zhejiang Style|
1 pound young bamboo shoots, thinly sliced
1/4 cup lard
2 Tablespoons Sichuan pepper-flavored oil
2 Tablespoons sugar, granulated, crushed brown slab or mixed
1 teaspoon thin soy sauce
1/2 teaspoon coarse salt
1 scallion, minced
1 Tablespoon sesame oil
1. Crush the slices of bamboo shoots one at a time.
2. Heat the lard in a wok or deep fry-pan, add the bamboo shoots, and simmer on low heat for fifteen minutes, then drain and discard any liquid in the pan.
3. Add the flavored oil, sugar(s), soy sauce, and the salt and one to two tablespoons water, and simmer for five minutes.
4. Put the bamboos shoots in a pre-heated bowl, add the scallion pieces and the sesame oil, stir once, and serve.