Stir-Fried Mussels with Bamboo Shoots

Name: Stir-Fried Mussels with Bamboo Shoots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 200 g Small mussels (soaked, steamed until soft, tough parts and fuzz trimmed); 200 g Tender flat-tip bamboo shoots (cut into 1-inch strips); 200 g Vegetable oil; Sugar, to taste; Chicken broth, half a small bowl; 65 g Shaoxing wine; Fine salt, a pinch

Steam the mussels and flat-tipped bamboo shoots separately until tender, then stir-fry each with seasonings until the sauce reduces. Plate and serve chilled.

45 min

Easy

0 favorites

Ingredients

Small mussels (soaked, steamed until soft, tough parts and fuzz trimmed) 200 g

Tender flat-tip bamboo shoots (cut into 1-inch strips) 200 g

Vegetable oil 200 g

Sugar to taste

Chicken broth half a small bowl

Shaoxing wine 65 g

Fine salt a pinch

Instructions

Step One

Cut the flat-tip bamboo shoots into 1-inch strips; soak the mussels briefly in hot water.

Step Two

Divide the bamboo shoots and the mussels between two bowls, add hot water to cover each, and steam until tender. Remove the mussels (reserving the steaming liquid), trim away the tough parts and the fuzz from the centers, then rinse once more.

Step Three

Heat the vegetable oil in a wok and add the bamboo shoots on one side and the mussels on the other. Pour in the reserved steaming liquid, then add the sugar, wine, salt, and chicken broth. Stir-fry on both sides while the liquid reduces, continuing until the liquid evaporates, then transfer to a plate. Arrange the mussels on one side and the bamboo shoots on the other, allow to cool, and serve.