Stuffed Bamboo Shoots
A cold dish of bamboo shoots stuffed with prepared filling, then deep-fried, braised, sliced, and plated.
Ingredients
Chili pepper (cut into mung bean-sized pieces)
Sesame oil
15 g
MSG
1.5 g
Wet starch
15 g
Sesame paste
Bamboo shoots
Vegetable oil
Shaoxing wine
Soy sauce
Sugar
Water
about 250 g
Green vegetables (for garnish)
Instructions
1
Prepare the filling
Cut the chili pepper into mung bean-sized pieces, then mix together with 15 g sesame oil, 1.5 g MSG, 15 g wet starch, and sesame paste until evenly combined.
2
Stuff the bamboo shoots
Evenly stuff the mixed filling into the bamboo shoots.
3
Deep-fry
Heat a wok over high heat, add vegetable oil and heat to 50% hot. Add the stuffed bamboo shoots, move to medium heat, and fry until light golden yellow. Remove and drain off the oil.
4
Braise to absorb flavor
Return the stuffed bamboo shoots to the wok along with Shaoxing wine, soy sauce, sugar, and about 250 g water (enough to submerge the bamboo shoots). Braise over low heat until only two-fifths of the liquid remains. Add 1.5 g MSG, drizzle with sesame oil, then plate and let cool.
5
Plating
Slice the cooled stuffed bamboo shoots on a diagonal and arrange them on a plate in a flower shape. Garnish with green vegetables, drizzle some of the original sauce over the bamboo shoots, and serve.
