| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
French |
Vegetable |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Bamboo shoots |
|
|
Oil for deep-frying |
| 1 |
tb |
Cornstarch |
| 1 |
ts |
Sugar |
| 1/2 |
c |
Water (up to) |
| 1 |
tb |
Oil |
| 1 |
tb |
Soy sauce |
INSTRUCTIONS
1. Cut bamboo shoots in strips as for french-fried potatoes.
2. Heat oil and deep-fry bamboo shoots until pale golden. Drain on paper
toweling.
3. Blend cornstarch, sugar and cold water.
4. Heat remaining oil. Add bamboo shoots; stir-fry to heat through.
Sprinkle with soy sauce and blend in.
5. 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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