Fried Bamboo Shoots
Ingredients
3/4 lb (350 g) fresh
winter bamboo shoots
2 1/2 oz (75 g) xuelihong (preserved mustard
green)
1 1/2 cups (350 ml) vegetable oil for deep-frying;
uses about 2 oz (60 ml)
1/2 tsp MSG
Directions
- Remove the husks from the bamboo shoots.
Roll-cut into diamond-shaped chunks. Soak
xuelihong in water for 5 minutes to reduce
its saltiness. Squeeze out the excess
water and cut into 1 1/2 inch (3.5 cm)
pieces.
- Heat the oil in a wok to about 400oF(205oC),
or until a piece of scallion green or
ginger browns quickly when tossed into
the oil and a haze rises above the oil
surface. Add xuelihong and deep-fry for
30 seconds. Remove and drain. Add the
bamboo shoots and turn the heat to low.
Deep-fry the bamboo shoots for 30 seconds,
then raise the heat to high and deep-fry
for 3 minutes, or until brown outside
and tender inside. Remove and drain. Return
xuelihong to the oil and deep-fry for
5 minutes. Remove and drain.
- Pour all the oil out of the wok. Add
xuelihong and bamboo shoots. Stir-fry
to blend, then sprinkle with the MSG.
Remove and serve.
