Dry-Fried Water Bamboo

Name: Dry-Fried Water Bamboo
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: Chinese
Ingredients: 500 g water bamboo (peeled, root end trimmed, and cut into thick batons); 30 g chopped pickled mustard greens; 30 g cooking oil; 1 tsp sesame oil; 3 tsp soy sauce; 2 tsp Shaoxing cooking wine; 1 tsp fine salt; 1/2 tsp MSG

Cut the water bamboo into strips and stir-fry until lightly golden, then add pickled mustard greens and other seasonings and continue stir-frying.

18 min

Easy

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Ingredients

water bamboo (peeled, root end trimmed, and cut into thick batons) 500 g

chopped pickled mustard greens 30 g

cooking oil 30 g

sesame oil 1 tsp

soy sauce 3 tsp

Shaoxing cooking wine 2 tsp

fine salt 1 tsp

MSG 1/2 tsp

Instructions

Step 1

Peel the water bamboo, trim off the tough root end, and cut it into thick batons.

Step 2

Heat the oil in a wok until it is moderately hot. Add the water bamboo and stir-fry until lightly yellowed and slightly wrinkled. Stir in the soy sauce, fine salt, and MSG until the seasoning coats the bamboo. Add the pickled mustard greens, splash in the cooking wine, and toss until evenly combined. Drizzle with sesame oil and serve immediately.