Comb-shaped Winter Bamboo Shoots
Fine comb-shaped strips of winter bamboo shoots, stir-fried and finished with a starchy glaze.
Ingredients
peeled winter bamboo shoots
200 g
soy sauce
1 g
refined salt
0.5 g
white sugar
1 g
MSG
1.5 g
Shaoxing wine
1.5 g
refined oil
50 g
Instructions
1
Step 1
Cut the winter bamboo shoots into strips 5 cm long, 2 cm wide, and 0.6 cm thick, then slice them lengthwise into comb-shaped thin strips using a straight knife technique.
2
Step 2
Heat oil in a wok until it reaches 60% hot, add the comb-shaped winter bamboo shoots and stir-fry. Add soy sauce, refined salt, white sugar, MSG, and fresh broth. Once boiling, thicken with a cornstarch slurry, drizzle with Shaoxing wine and refined oil, flip the wok to toss, plate, and serve.
