Ivory Snow Bamboo Shoots
Tender bamboo shoots trimmed into ivory shapes, braised with pickled mustard greens. A traditional temple dish with a clean, understated, and elegant appearance.
Ingredients
Tender bamboo shoots (trimmed into ivory shape)
250g
Snow vegetables
500g
Vegetable broth
200g
Salt
5g
MSG
5g
Pepper powder
2g
Sugar
10g
Sesame oil
2g
Peanut oil
50g
Water starch (cornstarch slurry)
10g
Scallion segments
10g
Ginger slices
10g
Instructions
1
Step 1
Trim the tender bamboo shoots into ivory shapes, four pieces, about 3.3 cm in length is ideal, blanch in boiling water until cooked.
2
Step 2
Remove the stems and leaves of the snow vegetables, wash, cut into 10 cm segments. Take an iron wok, wash and place on heat, add peanut oil, heat to medium, add scallion segments and ginger slices, wait until fragrant, remove scallion and ginger with a slotted spoon, then add snow vegetables and stir-fry.
3
Step 3
Now add vegetable broth, salt, MSG, pepper, sugar, and ivory bamboo shoots. After boiling, turn to low heat and simmer until flavors meld. Then thicken with water starch slurry and drizzle with sesame oil. Done.
4
Step 4
When plating, place the four ivory bamboo shoots at the four corners of the plate, tips pointing outward. Arrange the snow vegetables in the center of the plate. Serve and enjoy.
