Chili Oil Winter Bamboo Shoot Tips
Pound the winter bamboo shoots to loosen, cut into strips, and stir-fry. Add seasonings, braise until the sauce reduces, then drizzle with chili oil and toss. Crisp, tender, fresh, and spicy.
Ingredients
cleaned winter bamboo shoots (cooked)
300 g
Sichuan peppercorns
0.5 g
mixed bone broth
100 g
MSG
0.5 g
soy sauce
10 g
fine salt
1 g
chili oil
25 g
sesame oil
50 g
Instructions
1
Step 1
Boil the winter bamboo shoots in water until cooked, then remove and cut them in half. Pound the back of a knife against them to loosen the fibers, then cut them according to their shape into strips about 4 cm long, tapered at one end and approximately 2 cm wide at the other.
2
Step 2
Heat the sesame oil in a wok until very hot. Add the bamboo shoots and Sichuan peppercorns and stir-fry for 30 seconds. Add the soy sauce and fine salt, toss briefly, then pour in the mixed bone broth and add the MSG. Cover and simmer for 2 minutes, or until the liquid has reduced. Transfer to a plate, drizzle with the chili oil, toss until evenly coated, and allow to cool before serving.
