Stir-Fried Dried Bamboo Shoot Tips with Hand-Squeezed Bok Choy
Hand-squeezed vegetables (shou nie cai) are made by finely chopping bok choy, tossing it with salt, and squeezing out the moisture by hand before stir-frying it with other ingredients. The method is simple, yet the result is quite different from a plain stir-fry: the greens keep their fresh, savory flavor without tasting watered-down, and the texture turns crisper and more absorbing, making the dish easy to pair with a variety of ingredients.
Ingredients
Baby bok choy
750g
Dried bamboo shoot tips
25g
Salt
As needed
Oil
As needed
Fresh chili
1 tsp
Instructions
1
Step 1
After buying the bok choy, first remove the old leaves and roots, wash it clean, then soak it in a bowl of water.
2
Step 2
Drain and cut into small sections, then add 1 tsp of salt and mix by hand.
3
Step 3
After squeezing several times by hand, the bok choy will start to soften and release water. Squeeze out the water released from marinating.
4
Step 4
Soak the dried bamboo shoot tips in warm water ahead of time. Once softened and the salt has been drawn out, wash clean and cut into small sections.
5
Step 5
Pour an appropriate amount of oil into the pan and add the squeezed bok choy.
6
Step 6
After stirring evenly, add the cut bamboo shoot tip sections and stir-fry together.
7
Step 7
After stirring evenly, add salt to taste based on how salty it is.
8
Step 8
You can also add a small spoonful of chopped fresh chili according to your preference, stir evenly, and turn off the heat.
9
Step 9
A crispy, flavorful, and delicious stir-fry of dried bamboo shoot tips with hand-squeezed bok choy.
