Stir-fried Spring Bamboo Shoots with Pickled Vegetables
1.
Remove the spring bamboo shoots and wash them
2.
Slice the bamboo shoots
3.
Boil water in a pot to a boil, put the bamboo shoots in a boil for 1 minute
4.
Pick up and drain
5.
Wash the bamboo shoots with cold water
6.
Cut the bamboo shoots into pieces and set aside
7.
Finely chop the sharp red pepper and set aside
8.
Finely chop ginger and set aside
9.
Finely chop the garlic leaves and set aside
10.
Wash the pickled vegetables, soak them in water for 3-4 hours to remove part of the salt
11.
After draining, cut the pickled vegetables into small pieces
12.
Use both hands to wring out the water
13.
Do not put oil in the pot, put the pickled vegetables in the pot and stir dry
14.
Stir-fry the pickled vegetables until 70% to 80% dry, transfer the pickled vegetables to the side of the pan, and put oil in the pan
15.
Stir the ginger and sharp red pepper for a fragrance
16.
Pour in the diced bamboo shoots and stir-fry all the ingredients for about 3 minutes
17.
Add appropriate amount of water
18.
Add a little sugar
19.
Add a little shrimp roe soy sauce, if not, add dark soy sauce
20.
Add the chopped garlic leaves and stir fry evenly
Tips:
1. The pickled vegetables is salty, you must taste it before adding salt
2. You can add MSG or Essence of Chicken if you like, I think the natural flavor is quite fresh, so I didn't add it
3. The spring bamboo shoots can be blanched to remove the astringency
