Stir-Fried Winter Bamboo Shoots with Pickled Mustard Greens

Name: Stir-Fried Winter Bamboo Shoots with Pickled Mustard Greens
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 325 g Bamboo shoots, peeled (cut into small spiral blocks); 75 g Pickled mustard greens (trimmed of wilted leaves and tough stems, then minced); 20 g Sugar; 45 g Salt; 8.5 g Arrowroot starch (mixed with water for the slurry); Sesame oil (for the final drizzle), a pinch; 175 g Chicken stock; 325 g Lard (for the stir-fry, used warm)

A traditional Shanghai home-style dish of stir-fried winter bamboo shoots and pickled mustard greens, with a fresh, tender, and light flavor.

20 min

Easy

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Stir-Fried Winter Bamboo Shoots with Pickled Mustard Greens

Ingredients

Bamboo shoots, peeled (cut into small spiral blocks) 325 g

Pickled mustard greens (trimmed of wilted leaves and tough stems, then minced) 75 g

Sugar 20 g

Salt 45 g

Arrowroot starch (mixed with water for the slurry) 8.5 g

Sesame oil (for the final drizzle) a pinch

Chicken stock 175 g

Lard (for the stir-fry, used warm) 325 g

Instructions

Prep

Cut the bamboo shoots into small spiral blocks. Trim the pickled mustard greens of any wilted leaves and tough stems, then mince them.

Blanch the bamboo shoots

Heat the lard over moderate heat (not too hot, otherwise the shoots will not cook through while staying white on the outside). Add the bamboo shoots and stir for about 2 minutes, then pour them out and drain off the oil.

Combine and stir-fry

Return the wok to the heat, add the pickled mustard greens and stir-fry briefly, then add the bamboo shoots back in. Pour in the chicken stock and add the sugar and salt, and simmer for about 1 minute.