Oil-braised bamboo

Oil-braised bamboo

By
From
The Real Food of China
Serves
4-6
Photographer
Leanne Kitchen

Ingredients

Quantity Ingredient
600g frozen winter bamboo shoots, thawed
vegetable oil, for deep-frying
1 teaspoon sichuan peppercorns
1 teaspoon ginger, finely chopped
1 tablespoon caster sugar
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
2 1/2 tablespoons shaoxing rice wine
300ml Chicken stock

Method

  1. Cut the bamboo into 2 cm pieces and pat dry with paper towel. Fill a wok one-third full of oil and heat to 180°C, or until a cube of bread dropped into the oil turns deep golden in 15 seconds. Add the bamboo in two batches and cook for 3–4 minutes, or until golden. Remove using a slotted spoon and drain on paper towel.
  2. Pour off all but 2 tablespoons of oil from the wok. Add the peppercorns and ginger and cook for 30 seconds, or until fragrant. Add the remaining ingredients and return the bamboo to the wok. Bring to a simmer, then cook, tossing the wok occasionally, for 25 minutes, or until the bamboo is very tender and the liquid has reduced and thickened. Transfer to a plate and serve.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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