Name: Gingered Bamboo And Vegetable Stir-Fry
Ingredients: 1/2 c Chicken broth; 2 tb Cooking sherry; 1 ts Sugar; 1 tb Soy sauce; 2 tb Cornstarch; 1/4 c Plum sauce; 1/4 lb Fresh shiitake mushrooms; 3 tb Vegetable oil; 1 md Carrot; sliced thin; Diagonally; 1 c Julienned daikon; 2 c Thinly sliced Napa cabbage; 3 Garlic cloves; minced; 1 ts Peeled; minced fresh ginger root; 1 cn Sliced bamboo shoots - (8 oz); drained; 1 lb Fresh chow mien noodles; Peanut oil and additional soy sauce; For cooking noodles

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains	Asian	Garden1	4	servings

INGREDIENTS

1/2	c	Chicken broth
2	tb	Cooking sherry
1	ts	Sugar
1	tb	Soy sauce
2	tb	Cornstarch
1/4	c	Plum sauce
1/4	lb	Fresh shiitake mushrooms
3	tb	Vegetable oil
1	md	Carrot; sliced thin
		Diagonally
1	c	Julienned daikon
2	c	Thinly sliced Napa cabbage
3		Garlic cloves; minced
1	ts	Peeled; minced fresh ginger root
1	cn	Sliced bamboo shoots – (8 oz); drained
1	lb	Fresh chow mien noodles
		Peanut oil and additional soy sauce
		For cooking noodles

INSTRUCTIONS

Add oil to hot wok. When hot, stir-fry carrots 2 minutes. Add daikon and
stir-fry 2 more minutes. While vegetables are cooking, combine chicken
broth, sherry, sugar, soy sauce, cornstarch and plum sauce in a bowl and
mix well. Heat oil in skillet. Add noodles and stir-fry just until crispy.
Then add some soy sauce and cook 1 additional minute. Add mushrooms,
cabbage, garlic and ginger to the wok. Stir-fry 2 minutes. Add bamboo
shoots and heat to warm, about 1 minute. Add sauce mixture to vegetables
and cook until thickened. Place noodles on center of plate and top with
vegetables and sauce. Serves 4.
Comments: Bamboo is an important vegetable in daily meals in China, Taiwan,
and Southeast Asia. Shoots are sold fresh, although in the United States
the canned variety is usually all that is available, but fresh bamboo can
occasionally be found at an Asian market. Australia is becoming a major
producer of culinary bamboo. The central shoot of the plant is brown and
shaped like a narrow football. It is shaved to reveal the white central
core, which is then parboiled to destroy the hydrocyanic acid (a bitter
poison), within. Finally it is cooked again for just 5 minutes in fresh
water.
Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 113
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
Converted by MM_Buster v2.0l.

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