Red-in-Snow and Bamboo Shoots

Name: Red-in-Snow and Bamboo Shoots
Yield: Serves 4–6 with 2–3 Other Dishes
Cuisine: China
Ingredients: 75 ml (3 fl oz/⅓ cup) vegetable stock or water; 2.5 ml (½ tsp) tapioca or potato flour dissolved in 10 ml (2 tsp) water; 30 ml (2 tbsp) peanut or vegetable oil; 450 g (1 lb) drained canned slender bamboo shoots, halved; 2.5–5 ml (½–1 tsp) sugar; 115 g (4 oz) drained canned red-in-snow, roughly chopped; 15 ml (1 tbsp) sesame oil

Preparation info

Serves
4–6
with 2–3 Other Dishes

Difficulty
Easy

Appears in

Classic Food of China

By Yan-Kit So

Published 1992

About

Red-in-Snow is a variety of mustard plant grown in Zhejiang province which, being very resistant to cold, sprouts up its red shoot in the spring snows. It is mostly used as a pickled vegetable to season other ingredients in stir-fries and soups.

Ingredients

450 g (1 lb) drained canned slender bamboo shoots, halved
30 ml (2

Asia
China
Zhejiang
Side dish
Vegan
Spring
Gluten-free

Method

Blanch the bamboo shoots in a pot of boiling water for about 2 minutes to get rid of any canning odour. Pour into a colander and refresh under cold running water. Drain well.
Heat a wok over a high heat until smoke rises. Add the oil and swirl it around. Add the red-in-snow and stir a few times to enhance its fragrance. Add the sugar, stirring a few more times.