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Bamboo Shoots, Stir-Fried

Vegetables, also Vegetarian Foods

Bamboo Shoots, Stir-Fried
1 pound bamboo shoots, peeled if needed, and blanched
½ cup chicken stock
2 Tablespoons canned evaporated milk
3 Tablespoons Shao Xing wine
½ teaspoon ground white pepper
1 Tablespoon cornstarch
2 Tablespoons rendered chicken fat
1 Tablespoon back vinegar
1 teaspoon sesame oil

1. Mix the chicken stock with evaporated milk, wine, ground pepper, and cornstarch.
2. Heat a wok or pot and add the chicken fat and the bamboo shoots and braise them for three or four minutes, then add the above mixture and stir-fry it for two minutes before adding the wine, seasonings and cornstarch.
3. Stir-fry one minute more, then serve.

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