Stir-Fried Bamboo Shoots

Name: Stir-Fried Bamboo Shoots
Yield: Serves 4
Cuisine: China
Ingredients: 30 ml/2 tbsp groundnut/peanut oil; 450 g/1 lb cooked bamboo shoots, thinly sliced; 30 ml/2 tbsp oyster sauce; 30 ml/2 tbsp sesame oil; 30 ml/2 tbsp groundnut/peanut oil; 2 garlic cloves, crushed; 5 ml/1 tsp caster/superfine sugar; 5 ml/1 tsp cornflour/cornstarch; 15 ml/1 tbsp yellow bean sauce; 5 ml/1 tsp caster/superfine sugar; fresh coriander/cilantro leaves, to garnish; 5 ml/1 tsp cornflour/cornstarch; fresh coriander/cilantro leaves, to garnish

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

Bamboo shoots are cooked throughout China and are much loved for their taste and firm texture that never goes mushy. This recipe uses the bold flavours of oyster sauce and yellow bean sauce to give the bamboo shoots richness.

Ingredients

450 g/1 lb cooked bamboo shoots, thinly sliced
30 ml/2

Asia
China
Side dish

Method

If you are using canned bamboo shoots, soak them in fresh water for 1 hour. Drain well and pat lightly dry with kitchen paper.
Heat the oil in a wok over a high heat. Add the garlic and fry for 45 seconds, then add the bamboo shoots. Stir-fry vigorously for 1 minute, then stir in the oyster sauce, sesame oil, yellow bean sauce and sugar.
Fry for 1 min