Name: Fried Bamboo Shoots, Jiangsu-Zhejiang Style
Ingredients: 3/4 lb Fresh winter bamboo shoots; 2 1/2 oz Xuelihong (preserved mustard green); 1 1/2 c Vegetable oil for deep-frying; 1/2 ts Msg

Knowing God’s will is a matter of judgment. That is why it is not an unspiritual practice, when faced with alternative ways of proceeding, to set down the pros and cons of the situation; the reasons, possibilities, problems of one decision in contrast with another. When we begin to evaluate these against a background of a general knowledge of the Lord’s will in Scripture, we often find our minds drawn in a particular direction. As time passes we begin to feel the weight of one course of action rather than another.

Sinclair Ferguson

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Chinese	Chinese, Vegetables	1	Servings

INGREDIENTS

3/4	lb	Fresh winter bamboo shoots
2 1/2	oz	Xuelihong (preserved mustard green)
1 1/2	c	Vegetable oil for deep-frying
1/2	ts	Msg

INSTRUCTIONS

1. Remove the husks from the bamboo shoots. Roll-cut into diamond-shaped
chunks. Soak xuelihong in water for 5 minutes to reduce its saltiness.
Squeeze out the excess water and cut into 1 1/2 inch pieces.
2. Heat the oil in wok to about 400, or until a piece of scallion green or
ginger browns quickly when tossed into the oil and haze rises above the oil
surface. Add xuelihong and deep-fry for 30 seconds. Remove and drain. Add
the bamboo shoots and turn the heat low. Deep-fry the bamboo shoots for 30
seconds, then raise the heat to high and deep-fry for 3 minutes, or until
brown outside and tender inside. Remove and drain. Return xuelihong to the
oil and deep-fry for 5 minutes. Remove and drain.
3. Pour all the oil out of the wok. Add xuelihong and bamboo shoots.
Stir-fry to blend, then sprinkle with the MSG. Remove and serve.
Posted to recipelu-digest Volume 01 Number 233 by James and Susan Kirkland
<[email protected]> on Nov 09, 1997

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