Winter Bamboo Shoots
Updated Oct. 12, 2023
- Total Time
- 12 minutes plus 30 minutes' soaking
- Prep Time
- 5 minutes
- Cook Time
- 9 minutes
- Rating
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Ingredients
- 1tablespoon dried shrimp
- 1teaspoon cornstarch
- 2tablespoons chicken stock
- 2cups julienned winter bamboo shoots (see note)
- 1cup peanut oil
- 2teaspoons rice wine
- 2tablespoons chopped chives
- ½teaspoon sugar
- Salt to taste
- 1teaspoon sesame oil
Nutritional analysis per serving (2 servings)
1041 calories; 111 grams fat; 19 grams saturated fat; 0 grams trans fat; 51 grams monounsaturated fat; 36 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 5 grams protein; 676 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pour boiling water over shrimp and soak 30 minutes. Drain and chop finely. Set aside.
- Step 2
Make a paste of the cornstarch and a little chicken stock; stir in remaining stock. Set aside.
- Step 3
Rinse and drain winter bamboo shoots. Using julienne blade of a food processor, process bamboo shoots. Dry well in a cloth towel.
- Step 4
Heat oil to 375 degrees. Add bamboo shoots and fry 5 to 7 minutes, until bamboo begins to turn golden. Drain off all but one tablespoon of the oil and set aside bamboo to drain.
- Step 5
Add shrimp and stir-fry in the remaining tablespoon of oil.
- Step 6
Add rice wine, chopped chives, sugar, salt, sesame oil and chicken stock mixture.
- Step 7
Return bamboo shoots to mixture and cook until liquid has been absorbed.
- In Chinese grocery stores bamboo shoots are found in large tubs of water. There are usually two kinds; the large, heavy ones are winter bamboo shoots.
Private Notes