Dry Sauce High Bamboo Shoots
Bamboo shoots are cut into strips, deep-fried, and stir-fried with sweet bean sauce, yielding a dish that is sweet, aromatic, crispy, and tender.
Ingredients
fresh high bamboo shoots
500 g
leafy vegetable hearts (washed)
100 g
sweet bean sauce
75 g
soy sauce
15 g
Shaoxing wine
10 g
white sugar
10 g
clear broth
50 g
MSG
1 g
sesame oil
10 g
Sichuan salt
2 g
vegetable oil (for frying)
500 g
wet cornstarch
5 g
Instructions
1
Step 1
Cut the high bamboo shoots into 5 cm long, 1 cm square strips. Thoroughly wash the leafy vegetable hearts. Combine soy sauce, white sugar, Sichuan salt (1 g), Shaoxing wine, MSG, and clear broth in a bowl to make the seasoning sauce.
2
Step 2
Place a wok over high heat, add vegetable oil and heat to 60% heat. Add the bamboo shoot strips and fry until golden brown, then remove and drain off excess frying oil.
3
Step 3
Leave 25 g of oil in the wok, add Sichuan salt, stir-fry the vegetable hearts until cooked, then transfer to a serving plate to form the base.
4
Step 4
Add another 40 g of oil to the wok and heat to 40% heat. Add sweet bean sauce and stir-fry until fragrant, then add the bamboo shoot strips and mix well. Pour in the prepared seasoning sauce and stir-fry rapidly a few times, drizzle with sesame oil, then transfer to the plate over the vegetable hearts and serve.
