Fire-Veiled Bamboo Shoots
Made with fresh local seasonal bamboo shoots, paired with minced ham, and thickened with a white sauce, this dish boasts a delicate aroma, fresh flavor, and a tender, crisp texture.
Ingredients
Bamboo shoots (peeled, washed, quartered, and cut into irregular chunks)
500 g
Cooked ham, minced
25 g
Fine salt
4 g
MSG
3 g
White stock
350 g
Cooked chicken oil
30 g
Salad oil
50 g
Wet cornstarch
20 g
Instructions
1
Step 1
Peel the bamboo shoots and wash them, then split each one in half lengthwise and split each half again in half to make four pieces; cut the pieces into irregular chunks.
2
Step 2
Place a wok over the flame, pour in the salad oil, add the bamboo shoots and toss briefly, then pour in the white stock, cover the wok and simmer on low heat for 5 minutes. Add the fine salt and MSG, thicken with the wet cornstarch stirred into a smooth flowing glaze, transfer to a serving plate, sprinkle with the minced cooked ham, drizzle with the cooked chicken oil, and serve immediately.
