What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 6982972 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Braised Bamboo Shoots, Zhejiang Style

Vegetables, also 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.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720