Stir-Fried Mussels with Bamboo Shoot Tips

Name: Stir-Fried Mussels with Bamboo Shoot Tips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 200 g Small mussels (soaked in boiling water; after steaming, trim away tough pieces and the fuzzy center); 200 g Tender flat bamboo shoot tips (cut into 1-inch strips); 200 g Vegetable oil (for stir-frying); to taste Sugar; about half a small bowl Chicken broth; 65 g Shaoxing wine; a pinch Fine salt; to taste Original broth (the broth from steaming the mussels)

A Huaiyang-style dish featuring mussels and tender flat bamboo shoot tips as the main ingredients. The ingredients are steamed first, then stir-fried, to create a light and delicately flavorful preparation.

45 min

Easy

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Stir-Fried Mussels with Bamboo Shoot Tips

Ingredients

Small mussels (soaked in boiling water; after steaming, trim away tough pieces and the fuzzy center) 200 g

Tender flat bamboo shoot tips (cut into 1-inch strips) 200 g

Vegetable oil (for stir-frying) 200 g

Sugar to taste

Chicken broth about half a small bowl

Shaoxing wine 65 g

Fine salt a pinch

Original broth (the broth from steaming the mussels) to taste

Instructions

Prep

Cut the bamboo shoot tips into 1-inch strips; soak the mussels in boiling water.

Steaming

Use two bowls and place the bamboo tips in one and the mussels in the other. Add boiling water to each bowl until level with the ingredients, then steam until tender. Remove the mussels, trim off the tough pieces and the fuzzy center, and rinse once more.

Stir-frying

Heat vegetable oil in a wok, then add the bamboo tips on one side and the mussels on the other. Pour in the original broth, sugar, wine, salt, and chicken broth, and stir-fry both sides until the liquid has evaporated. Transfer to a plate, arranging the mussels on one side and the bamboo tips on the other. Let cool before serving.