Braised Bamboo Shoots Recipe

Ingredients :

700 g Fresh bamboo shoots 25 g Green seaweed or green cabbage 1 slice Fresh root ginger, peeled and finely chopped 2 tablespoons Oyster sauce 1 1/2 tablespoons Sugar 1 tablespoon Rice wine or dry sherry 4 tablespoons Stock 1 tablespoon Sesame seed oil Vegetable oil for deep-frying

Method : Peel off the skin of the bamboo shoots and discard the tough parts of the root. Cut them into small slices about 5 mm thick, then into strips about 4 cm long. Finely chop the seaweed or cabbage and ginger root. Warm up the oil, deep-fry the bamboo shoots for 1-2 minutes, then reduce heat and continue cooking for 2-3 minutes. When the color turns golden, scoop them out and drain. Keep about 2 tablespoons oil in the wok or pan, increase the heat and put in the seaweed or cabbage and ginger root, followed by the bamboo shoots. Add the oyster sauce, sugar and rice wine or sherry. Blend well. Add the stock, bring it to the boil. Then reduce the heat and let it simmer until almost all the juice is evaporated. Now increase the heat again. Add the sesame seed oil, stir a few times and serve.