Southern China Bamboo Shoot Recipes: Flavorful Dishes to Try
On the home dining tables in southern China, bamboo shoot stir-fried with meat is a classic. The crisp bamboo shoots and fragrant meat, simply stir-fried, are delicious dishes that comfort the body and mind.
Why do I like this recipe?
This recipe is indeed excellent, mainly reflected in several aspects:
Reasonable combination: Bamboo shoots are sweet and refreshing. Paired with evenly fatty and lean pork, the taste has rich layers. The oil fragrance from the fried fatty meat can penetrate well into the bamboo shoots, making the whole dish more flavorful.
Proper seasoning: Salty and fresh with a hint of sweetness. The final touch of vinegar can enhance the overall flavor and make the taste more appetizing. The addition of small chili peppers and Sichuan peppercorns not only adds spicy fragrance but also is not too stimulating.
Meticulous preparation: Blanching the bamboo shoots can remove the astringency. The simmering step allows the ingredients to fully absorb the flavor. This cooking method not only retains the crispness and tenderness of bamboo shoots but also makes the meat texture soft and glutinous.
Required raw materials and substitutes
Main ingredients:
Bamboo shoots: With a fresh, tender and crisp taste, they add a unique flavor to the dish and are one of the main ingredients.
Fatty meat: Provides oil to make the dish more fragrant and enrich the taste.
Lean meat: Increases the meaty aroma and makes the dish more flavorful. It complements bamboo shoots well.
Accessories:
Garlic slices: Add garlic aroma, remove fishy smell and increase fragrance, and enhance the flavor of the dish.
Small chili peppers: Bring spicy stimulation, meet the needs of those who like spicy flavors, and add color to the dish.
Sichuan peppercorns: Give a numbing taste, make the taste experience more abundant and create a unique texture.
Scallions: Play a role in enhancing fragrance, making the dish emit an attractive aroma and increasing appetite.
Seasonings:
Salt: Basic seasoning, highlighting the original taste of ingredients and controlling the saltiness of the dish.
Chicken essence: Enhance freshness and flavor, making the dish's umami more prominent and the taste more delicious.
Sugar: Neutralize the taste, reduce spiciness and add sweetness to make the taste more balanced.
Light soy sauce: Adjust color and flavor, giving the dish color and a salty and fresh taste.
Oyster sauce: Increase umami and thickness, making the dish taste mellow and the texture better.
Vinegar: Add vinegar aroma, remove fishy smell and greasiness, give a unique flavor and enhance the taste level.
Substitutes:
Bamboo shoots: Lettuce can be substituted. The taste is similar, also crisp and can bring a similar experience.
Fatty meat: Fried pork rinds can be replaced. They already have oil and a crispy texture with a similar effect.
Lean meat: Beef can be substituted. It has a unique flavor and can change the taste and enrich the dish.
Small chili peppers: Dried chili peppers can be replaced. The spiciness is lasting and the spiciness can be adjusted according to preference.
Sichuan peppercorns: Vinegar peppercorns can be substituted. The numbing taste is fresh and brings a different numbing aroma.
Scallions: Onion shreds can be replaced. They have an obvious sweet taste and add a unique flavor.
What are some easy tips for peeling the skin of bamboo shoots?
The simplest method is to use scissors to cut an opening about 3 centimeters down from the tip of the bamboo shoot, and then pull down along the grain. The skin can be easily peeled off. If you encounter a harder part, you can gently tap it with the back of a knife so that the skin will loosen.
Soaking in hot water is another good method. Put the bamboo shoots in warm water of about 60 degrees Celsius and soak for 2 minutes. Peeling while it's still hot will be much easier. Warm water can soften the outer skin tissue and make the peeling process smoother.
Does the bamboo shoot need to be rinsed in cold water after being taken out?
There is no need to rinse in cold water. After blanching for 2 minutes, take it out directly and proceed to the next step of stir-frying, because later it will be simmered and stir-fried with meat.
The main purpose of blanching is to remove the astringency of bamboo shoots. Two minutes is just right. If it is rinsed in cold water, it will instead affect the subsequent absorption of flavor. Moreover, bamboo shoots themselves are relatively high in moisture. Rinsing in cold water will make bamboo shoots absorb more moisture and affect the cooking heat during stir-frying.
It is recommended to drain the water after blanching and then stir-fry. This can avoid oil splattering and the stir-fried bamboo shoots will be more flavorful.
INGREDIENTS
Main Ingredients
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·300g Bamboo shoots
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·100g Fatty meat
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·100g Lean meat
Accessories
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·15g Garlic slices
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·15g Small chili peppers
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·A few Sichuan peppercorns
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·10g Scallions
Seasonings
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·6g Salt
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·2g Chicken essence
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·3g Sugar
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·15ml Light soy sauce
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·8g Oyster sauce
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·10ml Vinegar
Table of Contents
- ·Why do I like this recipe?
- ·Required raw materials and substitutes
- ·What are some easy tips for peeling the skin of bamboo shoots?
- ·Does the bamboo shoot need to be rinsed in cold water after being taken out?
- ·Ingredients
- ·Cooking step
- ·More recipes worth trying
- ·Recipe variations
- ·Consumption suggestions
- ·FAQs
COOKING STEP
Step 1
First, remove the root of 300g bamboo shoots, cut them open with a knife, peel off the skin, and then cut them into small sections.
Step 2
Add water to the pot and bring it to a boil. Put the cut bamboo shoots into it, then add 3 grams of salt. Blanch for 2 minutes. Once the time is up, take them out.
Step 3
Put oil in the pot and add 100g of fatty meat and stir-fry until oil comes out.
Step 4
Then add 100g of lean meat.
Step 5
Add 15g of garlic slices and 15g of small chili peppers, and then add a few Sichuan peppercorns. Stir-fry until fragrant, and then pour in the bamboo shoots.
Step 6
For seasoning, add 3g of salt, 2g of chicken essence, 3g of sugar, 15ml of light soy sauce, and 8g of oyster sauce. After stir-frying evenly, add half a bowl of clear water and simmer for two minutes on medium heat.
Step 7
Then sprinkle 10g of scallions and pour 10ml of vinegar by the side of the pot.
Step 8
Finally, stir-fry evenly and it can be served.
More recipes worth trying
Shredded Potato Stir Fry with Vinegar（醋溜土豆丝）
Beef in Oyster Sauce Recipe for Beginners
StirFried Sour Long Beans and Minced Pork Made Simple
Recipe variations
Bamboo shoot and cured meat casserole: Replace the original ingredients with spring bamboo shoots. Stir-fry the cured meat pieces until oil comes out, then add the spring bamboo shoots and stir-fry. After seasoning, transfer to a casserole, add a little beer, and simmer slowly for 20 minutes. The salty and fragrant cured meat and the tender spring bamboo shoots are fused together, emitting an alluring aroma.
Cold shredded bamboo shoots: Shred the bamboo shoots and blanch them. Rinse in cold water and drain. Add minced garlic, light soy sauce, vinegar, sesame oil, and chili oil and mix well. Then sprinkle some scallions and sesame seeds. It is refreshing and delicious, sour and spicy and appetizing. It is an excellent summer cooling dish.
Bamboo shoot and egg pancake: Mince the bamboo shoots. Stir them with eggs, flour, an appropriate amount of salt, and scallions to form a batter. Pour oil in a pan. Scoop up the batter and spread it into a pancake. Fry until both sides are golden brown. It is crispy on the outside and tender on the inside, nutritious and delicious. It is just right for breakfast.
Bamboo shoot and shrimp wontons: Mince the bamboo shoots and mix them with shrimps and minced pork. Season with salt, light soy sauce, etc. to make filling. Wrap it into wontons and cook. Add laver, dried shrimps, and sesame oil to the soup. One bite of wonton is extremely delicious. It is suitable for breakfast and late-night snacks.
Consumption suggestions
Pairing with staple foods: Bamboo shoot dishes go particularly well with rice. The soft and glutinous rice can remove some of the astringency of bamboo shoots. Coated with bamboo shoot juice, it tastes fragrant and is easy to go with rice. If you want to change the taste, brown rice is also fine. Its rough texture pairs just right with the crispness and tenderness of bamboo shoots, and it is also more nutritious.
Pairing with meats: Eating with steamed fish is quite wonderful. The fish is fresh and the bamboo shoots are refreshing. Taking a bite of each in turn, the freshness comes one after another in the mouth, which is very enjoyable. White cut chicken is also good. The original flavor of chicken, combined with the natural flavor of bamboo shoots, has a double freshness. It is refreshing and relieves greasiness.
Pairing with beverages: Drinking green tea is just right. Its fresh tea aroma can remove the possible greasiness of bamboo shoot dishes. Drinking tea while eating bamboo shoots makes the mouth very comfortable. If you like sweet tastes, homemade honey lemonade is also fine. The sweet and sour taste pairs with the deliciousness of bamboo shoots, which is appetizing and relieves greasiness.
Eating tips: When bamboo shoots are just out of the pot and still hot, they are crisp and tender and taste the best. Eat them quickly. If there are leftovers, after refrigeration and reheating, add some water and simmer slowly for a few minutes to let it regain some moisture and not become dry and hard, otherwise the taste will not be good.
FAQs:
The most important thing when stir-frying fatty meat is to have moderate heat. Use medium-low heat and take it slowly to let it release oil while maintaining a soft and glutinous texture.
Normal stir-frying for 2 to 3 minutes is enough. When the fatty meat becomes translucent, you can proceed to the next step. In this way, the stir-fried dish will be flavorful while maintaining the original freshness of the ingredients.
When choosing bamboo shoots, it is best to pick fresh and tender ones. Because the outer skin of fresh bamboo shoots is relatively soft and easy to peel. If you encounter relatively old bamboo shoots, you can soak them in warm water for 10 minutes first to soften the outer skin before peeling.
When peeling the bamboo shoot shell, be gentle. Don't use brute force. Peel slowly one piece at a time. If you encounter a particularly difficult part to peel, you can use the tip of a knife to gently make a cut and then continue peeling. This will be easier.
When storing, it should be stored in a sealed container in the refrigerator and it is best to consume it within 24 hours. Do not heat for too long, otherwise the bamboo shoots will become old and the meat will become dry and tough.
Second, it can maintain the crisp and tender texture of ingredients, making the eating experience better.
Third, it can make ingredients cook faster and also enable some ingredients to maintain their original good-looking colors. For example, bamboo shoots can maintain a white and tender color.
REVIEWS
