Dry-Braised Bamboo Shoots Recipe

Ingredients :

225 g Bamboo shoots 175 g Preserved snow cabbage 6 stalks Spring onions (scallions), white part 4 tablespoons Peanut oil 4 slices Fresh ginger 1 teaspoon Salt 1 tablespoon Sugar 2 tablespoons Chinese yellow wine 4 tablespoons Vegetable Stock

Method : Cut the bamboo shoots into wedges 2cm long. Soak the preserved snow cabbage in 5 cups cold water for 30 minutes. Change the water and soak for a further 15 minutes. Chop into sections 4 cm long. Cut the onions into sections the same length. Heat 2 tablespoons oil in a pan and add the onions and ginger. When the aroma arises, add the bamboo shoots and snow cabbage and stir-fry over a high heat for 2 minutes. Add the remaining ingredients and continue to stir-fry and cook over a very high heat for 3 minutes. Remove from the heat and drain away any remaining liquid. Heat 2 tablespoons oil in the pan until very hot. Return the drained bamboo shoots and snow cabbage and fry for a further 2 minutes. Remove and drain again on a paper towel before transferring to the serving dish.