Fried Sausage with Fresh Bamboo Shoots

Name: Fried Sausage with Fresh Bamboo Shoots
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Fresh bamboo shoots; 2 pieces Cantonese sausage; 100g celery; 5s Shiitake Mushrooms; Some Chopped green onion and ginger; Some oil; 2 tablespoons salt; 1 tablespoon Oyster sauce; a little Chicken Bouillon Powder

by GXL8728

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

Bamboo shoots are my favorite ingredients, especially fresh Da Mao bamboo shoots. However, due to geographical and climate reasons in the north, Da Mao bamboo shoots are not produced locally. Therefore, it is rarely eaten. On that day, I occasionally saw it in a small stall. I was very happy to buy them and go home. Then, I used it to stir-fry a dish with Chinese sausage, which was welcomed by my family. "

Ingredients

1 piece Fresh Bamboo Shoots
2 pieces Cantonese Sausage
100g Celery
5s Shiitake Mushrooms
Some Chopped Green Onion And Ginger
Some Oil

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2 tablespoons Salt

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1 tablespoon Oyster Sauce

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a little Chicken Bouillon Powder

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Fried Sausage with Fresh Bamboo Shoots

1. Fresh bamboo shoots are peeled and sliced.

2. Pour water into the iron pan and add 1 tablespoon of salt.

3. Put the bamboo shoots in, bring to a boil on high heat and turn to low heat for five minutes.

4. Remove the cooked bamboo shoots and let them dry.

5. Wash celery and cut into sections; wash shiitake mushrooms, soak in warm water, and cut into sections; boiled bamboo shoots, cut into shreds.

6. Cantonese-style sausage sliced, set aside.

7. Heat oil in a pan, sauté the chopped green onion and ginger.

8. Add the shredded bamboo shoots, celery, and shiitake mushrooms together, and stir-fry.

9. Add 1 scoop of oyster sauce and season to taste.

10. Add the sausage, cover the pan, and heat for two minutes on medium heat.

11. Season with salt.

12. Add chicken essence and it will be out of the pot.

Tips:
1. During the frying process, a little hot water can be added.

2. The bamboo shoots should be boiled with salt beforehand, otherwise they will have astringent taste.