| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | French | Vegetable | 4 | Servings |
INGREDIENTS
| 2 | c | Bamboo shoots |
| Oil for deep-frying | ||
| 1 | T | Cornstarch |
| 1 | t | Sugar |
| 1/2 | c | Water |
| 1 | up to | |
| 1 | T | Oil |
| 1 | T | Soy sauce |
INSTRUCTIONS
Cut bamboo shoots in strips as for french-fried potatoes. Heat oil and deep-fry bamboo shoots until pale golden. Drain on paper toweling. Blend cornstarch, sugar and cold water. Heat remaining oil. Add bamboo shoots; stir-fry to heat through. Sprinkle with soy sauce and blend in. Then stir in cornstarch paste to thicken and serve at once. VARIATION: Omit the cornstarch paste. In step 4, add 2 teaspoons chili sauce to the oil and heat before adding the bamboo shoots. At the end of step 4, stir in the sugar with the soy sauce. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 67
Calories From Fat: 36
Total Fat: 4.1g
Cholesterol: 0mg
Sodium: 684mg
Potassium: 139.1mg
Carbohydrates: 5.4g
Fiber: <1g
Sugar: 2.4g
Protein: 3g