Bamboo shoots grow all year round, but spring bamboo shoots are particularly plump and tender. Not only do they have a delicate flavor, but they are also nutritionally rich, containing a large amount of fiber. Spring bamboo shoots not only aid digestion and help prevent constipation but are also low in fat, high in fiber, and high in protein, making them a nutritious delicacy.
Stewed Spring Bamboo Shoots in Soy Sauce
Stewed Spring Bamboo Shoots in Soy Sauce
Ingredients:
Main Ingredients: 2 spring bamboo shoots. Condiments: oil, light soy sauce, dark soy sauce, sugar, salt.
Instructions:
1. Clean the spring bamboo shoots, peel them, then gently flatten them with a knife before slicing into long strips and setting aside.
2. Heat a generous amount of oil in a wok. Once hot, add the bamboo shoot strips and stir-fry until they turn slightly yellow and lose some moisture. Add light soy sauce, dark soy sauce, sugar, and salt to taste.
3. Add a small amount of water, stir to combine, and stew over high heat for about 2 minutes. When the sauce has thickened, it's ready to serve. Note that spring bamboo contains a lot of coarse fiber, so those with poor digestion should not eat too much.
Mushroom and Spring Bamboo Shoot Soup
Mushroom and Spring Bamboo Shoot Soup
Ingredients:
Main Ingredients: 474g spring bamboo shoots, 40g dried wood ear mushrooms, 130g chicken. Condiments: oil, salt.
Instructions:
1. Soak the mushrooms until soft, then clean them; clean the spring bamboo shoots, slice them into thin strips, and blanch them in boiling water for about three minutes. Drain and set aside. (Boiling helps remove the high levels of oxalic acid in fresh bamboo shoots.) Shred the cleaned chicken.
2. In a pot, add an appropriate amount of water and bring the chicken to a boil. After cooking, remove the chicken, rinse, and set aside.
3. Clean the pot and refill it with water. Add the mushrooms and bring to a boil over high heat. Reduce the heat to low and simmer for 30 minutes. Then add the bamboo shoot strips and cook until done.
4. Season with salt, and the soup is ready to be served.
Stewed Small Abalone and Spring Bamboo Shoots
Stewed Small Abalone and Spring Bamboo Shoots
Ingredients:
Main Ingredients: 6 small abalones, 2 spring bamboo shoots. Condiments: 1 scallion, 4 slices ginger, 1 tablespoon light soy sauce, half a tablespoon dark soy sauce, half a tablespoon sugar, half a cup water, 4 tablespoons vegetable oil, 1 tablespoon rice wine.
Instructions:
1. Clean the surface of the spring bamboo shoots, peel off the outer shell, and remove the tough skin at the root. Cut into evenly sized long pieces. Clean the small abalones thoroughly, removing their innards. You can use a toothbrush to scrub them.
2. Score the surface of the small abalones with deep crisscross cuts without cutting all the way through. Blanch the spring bamboo shoots in boiling water for one minute to reduce bitterness and remove excess oxalic acid. Drain and cool the blanched bamboo shoots.
3. Heat oil in a wok and sauté the ginger until fragrant. Add the spring bamboo shoots and stir-fry until they turn slightly golden. Add the small abalones and pour in the rice wine, stirring quickly.
4. Add the dark and light soy sauces, stir well, and sprinkle in the sugar. Continue to stir-fry, then add half a cup of water. Stir to combine, cover, and cook until most of the liquid has evaporated. Garnish with chopped scallions and serve.
Rice Wine-Braised Chicken Wings with Spring Bamboo Shoots
Rice Wine-Braised Chicken Wings with Spring Bamboo Shoots
Ingredients:
Main Ingredients: 400g chicken wings, 300g spring bamboo shoots. Condiments: oil, salt, chopped chili pepper, rice wine, ginger, soy sauce, monosodium glutamate, cooking wine.
Instructions:
1. Clean the chicken wings and cut into chunks. Clean the spring bamboo shoots and gently flatten them with the back of a knife before slicing into sections. Shred the ginger.
2. Heat oil in a pan. Add the ginger and stir-fry briefly before adding the chicken wings and a little cooking wine. Stir-fry until the chicken wings turn slightly brown. Add chopped chili peppers (2 tablespoons) and stir-fry until fragrant. Add the spring bamboo shoots and stir-fry together. Add enough water to just cover the chicken wings.
3. Season with salt (to taste) and fresh soy sauce (1 tablespoon). Cover and simmer over medium heat for 6-7 minutes. Uncover and increase the heat to thicken the sauce.
4. Add rice wine (3 tablespoons), stir well, and season with a little monosodium glutamate. Mix and serve.