Braised Spring Bamboo Shoots in Oil

Braised Spring Bamboo Shoots in Oil

1. The ingredients prepared are spring bamboo shoots, ginger, very fresh (Lee Kum Kee), fresh shellfish (Totole), rock sugar. If you don’t have the flavour and fresh shellfish, you can use dark soy sauce (soy sauce) and light soy sauce instead.

2. Remove the outer skin of the spring bamboo shoots and wash them.

3. Change the spring bamboo shoots with a knife, cut them in half, and then cut them into 6 cm long strips.

4. Add water to the pot, wait for the water to boil, put a teaspoon of salt, put the cut spring bamboo shoots in the pot and cook for 3 minutes, then turn off the heat and remove it, rinse with water and set aside.

5. Put the base oil in the pot, the oil is 50% hot, add the ginger slices and sauté.

6. Add the spring bamboo shoots and stir fry for about 1 minute. When the spring bamboo shoots are fragrant, add rock sugar and stir fry. When the rock sugar is added, turn the heat to medium (the rock sugar is easy to paste when the fire is too high), and stir-fry until the rock sugar melts.

7. After the rock sugar has melted, add the flavourful and fresh shellfish and continue to fry, then add a tablespoon of water, cover the pot, and simmer for 3 minutes. Then open the lid to collect the juice. (Salt can be increased or decreased according to personal taste. Because the taste is very fresh and salty, so I did not mention salt here, and I usually use the very fresh taste)

Tips:

When blanching spring bamboo shoots, salt must be added to remove the hemp and astringency in the spring bamboo shoots; do not put onions and garlic when sautéing spring bamboo shoots, as the aroma of spring bamboo shoots will be easily taken away when cooking onions and garlic.