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Gingered Bamboo And Vegetable Stir-fry

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

INGREDIENTS

1/2 c Chicken broth
2 T Cooking sherry
1 t Sugar
1 T Soy sauce
2 T Cornstarch
1/4 c Plum sauce
1/4 lb Fresh shiitake mushrooms
3 T Vegetable oil
1 Carrot, sliced thin
Diagonally
1 c Julienned daikon
2 c Thinly sliced Napa cabbage
3 Garlic cloves, minced
1 t Peeled, minced fresh ginger
root
1 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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