Chili Oil Winter Bamboo Shoots
Cook the winter bamboo shoots until tender, then pound them gently to loosen. Stir-fry in oil, add seasonings, and braise until the sauce reduces. Drizzle with chili oil and toss to combine.
Ingredients
winter bamboo shoots
300 g
MSG
to taste
salt
to taste
soy sauce
to taste
chili oil
to taste
Sichuan peppercorns
to taste
mixed bone broth
100 ml
cooking oil
to taste
Instructions
1
Step 1
Wash the winter bamboo shoots and boil them until cooked. Remove and cut them in half. Flatten each piece gently with the back of a knife, then cut into strips.
2
Step 2
Heat the cooking oil in a wok until hot but not smoking. Add the bamboo shoots and Sichuan peppercorns and stir-fry for 30 seconds. Stir in the soy sauce and salt, then pour in 100 ml of mixed bone broth and add the MSG. Cover and simmer for 2 minutes, then reduce the sauce until dry. Transfer to a plate, drizzle with chili oil, toss until combined, and serve cool.
