Fried Bamboo Shoots, Jiangsu-zhejiang Style

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	t	Msg

INSTRUCTIONS

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. 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. 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 <kirkland@gj.net> on Nov 09, 1997

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