Sauce-flavored Spring Bamboo Shoots

Name: Sauce-flavored Spring Bamboo Shoots
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 pieces Spring bamboo shoots; 5 cloves garlic; 30g Da Xi Da Barbecue Sauce; 1 tablespoon Oyster sauce; 1 tablespoon Soy sauce; 1 tsp Sugar; 1 tablespoon oil

by Pig who loves to cook

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

I have never eaten this kind of fresh spring bamboo shoots before. I eat dried bamboo shoots. The hard ones are not tasty at all. I saw that everyone was making spring bamboo shoots. I happened to see that they were sold in the vegetable market. So I bought them quickly. Try it fresh. After it was cooked, I quickly tasted a piece before serving it on the plate. (⊙o⊙) Wow, it is delicious, the taste is very crisp, and it is much better than dried bamboo shoots. "

Ingredients

4 pieces Spring Bamboo Shoots
5 cloves Garlic
30g Da Xi Da Barbecue Sauce
1 tablespoon Oyster Sauce
1 tablespoon Soy Sauce
1 tsp Sugar
1 tablespoon Oil

Sauce-flavored Spring Bamboo Shoots

1. 4 fresh spring bamboo shoots.

Sauce-flavored Spring Bamboo Shoots recipe

2. Peel off the outer skin of spring bamboo shoots and cut into pieces.

3. Blanch the cut bamboo shoots.

4. The blanched spring bamboo shoots are washed and soaked under running water for 30 minutes.

5. The soaked spring bamboo shoots are cut into strips, the garlic is minced, and the Daxida barbecue sauce is ready.

6. Heat oil in a pot and sauté the minced garlic. 7 Add bamboo shoots and stir fry.

7. Add bamboo shoots and stir fry.

8. Add light soy sauce to the bamboo shoots, stir fry with oyster sauce and sugar for color.

9. Add Daxi Da barbecue sauce and stir fry evenly.

10. Pour in a small amount of boiling water and simmer for a few minutes on high heat.

11. When the soup in the pot is dry, turn off the heat.

Tips:
Pig tips

Soaking spring bamboo shoots in water is to remove the oxalic acid and astringency in the spring bamboo shoots.

Adding sugar when frying bamboo shoots can also remove the astringency.

Because both oyster sauce soy sauce and Daxida barbecue sauce have salty taste, I didn't add salt.