Beans And Bamboo Shoots Recipes

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GREEN BEANS AND BAMBOO SHOOTS



Green Beans and Bamboo Shoots image

Make and share this Green Beans and Bamboo Shoots recipe from Food.com.

Provided by Hadice

Categories     Beans

Time 8m

Yield 4 serving(s)

Number Of Ingredients 6

1 (10 ounce) package frozen green beans (french cut)
1 cup bamboo shoot, cut into 1/2-inch pieces
1 tablespoon margarine or 1 tablespoon butter
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon ginger, Ground

Steps:

  • Cover and microwave frozen green beans in 1-qt casserole on high (100%) until tender, 6 to 7 minutes, drain.
  • Stir in remaining ingredients.
  • Microwave uncovered until hot, about 1 minute.

BEANS AND BAMBOO SHOOTS



Beans and Bamboo Shoots image

From Nepal, this looks like a fabulous dish for the World Tour. Mustard oil is an extremely hot, pungent oil expressed from mustard seeds and should be stored in the refrigerator and will keep for up to about 6 months. It can be used (sparingly because of the heat) in stir fries, salad dressings and marinades. Stone ground prepared mustard could be used as a substitute.

Provided by Elmotoo

Categories     Potato

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 cup bamboo shoot
2 cups potatoes, peeled, and cut into 1/2-in . cubes
1 cup black-eyed peas, soaked overnight
1 cup onion, finely chopped
3 dried red chilies
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon chili powder
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1/2 teaspoon turmeric
1/2 teaspoon fresh ground pepper
1 cup chicken broth or 1 cup vegetable broth
1 cup low-fat plain yogurt
1 cup chopped tomato
3 tablespoons mustard oil
salt
1 tablespoon chopped cilantro (to garnish)

Steps:

  • In a saucepan heat oil, fry dried red chilies until dark.
  • Add onions and sauté until light brown.
  • Add cumin, coriander, chili powder, ginger, garlic, salt, and pepper. Fry for 1 min under low heat.
  • Add potatoes to the onion mixture and sauté for 5 minutes in medium heat. Sprinkle water if it starts to burn.
  • Add soaked beans, bamboo shoots, tomatoes, yogurt, and broth to the potatoes mixture; stir well. Bring to a boil, and let simmer for 15-20 minutes under low heat until potatoes are fork-tender, and the gravy has attained its desired consistency.
  • Garnish with chopped cilantro. Serve with rice, or roti.

Nutrition Facts : Calories 301.5, Fat 12.9, SaturatedFat 2.1, Cholesterol 3.7, Sodium 434.6, Carbohydrate 37.8, Fiber 6.7, Sugar 11, Protein 11.6

STIR FRIED FAVA BEANS AND BAMBO SHOOTS



Stir Fried Fava Beans and Bambo Shoots image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 10

1/2 pound shelled fava beans
1 tablespoon canola oil
1 (8-ounce) can bamboo shoots
1 cup vegetable stock
1 teaspoon salt
1 teaspoon cornstarch
2 teaspoons water
1 tablespoon sesame oil
2 cups cooked white rice
Garnish: Chinese parsley

Steps:

  • Bring a saucepan of water to a boil. Lightly salt the water. Add the fava beans and simmer for 8 to 10 minutes or until the skins of the beans split open. Drain the beans and refresh in cold water. Remove from cold water and remove skins. Discard skins. Drain bamboo shoots.
  • In a wok heat oil and add beans and bamboo shoots. Stir fry for about 2 minutes. Add stock and salt and allow to heat through for about 2 minutes.
  • In a bowl combine cornstarch and water and stir until cornstarch dissolves. Add cornstarch to mixture and continue to cook until thickened. Drizzle with sesame oil. Serve with white rice. Garnish with Chinese parsley

PORK AND BAMBOO SHOOTS



Pork and Bamboo Shoots image

Bamboo shoots pepped up with pork and spices.

Provided by rachel

Categories     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 2

Number Of Ingredients 14

1 tablespoon peanut oil
1 (14 ounce) can thinly sliced bamboo shoots
2 tablespoons peanut oil
2 cloves garlic, minced
1 fresh red chile pepper, seeded and minced
½ teaspoon crushed red pepper flakes
3 ounces ground pork
1 teaspoon Shaoxing rice wine
salt to taste
2 teaspoons rice vinegar
2 teaspoons soy sauce
3 tablespoons chicken broth
3 green onions, thinly sliced
1 teaspoon sesame oil

Steps:

  • Heat one tablespoon peanut oil in a wok set over medium heat. Add the bamboo shoots to the pan; stir-fry until dry and fragrant, about 3 minutes. Remove from wok and reserve.
  • Increase temperature to high, and pour in the remaining peanut oil. Quickly fry the garlic, red chile, and red pepper flakes in the hot oil until fragrant. Stir in the pork, and continue to stir-fry until it is cooked through. Pour in the wine; season with salt to taste.
  • Return the bamboo shoots to the wok, and heat until sizzly. Stir in the rice vinegar, soy sauce, chicken broth, and additional salt to taste. Cook and stir for 1 to 2 minutes to allow the flavor to penetrate the bamboo shoots. At the end of cooking, stir in green onions. Remove wok from heat; stir in sesame oil before serving.

Nutrition Facts : Calories 352.8 calories, Carbohydrate 11.9 g, Cholesterol 27.3 mg, Fat 29.7 g, Fiber 3.9 g, Protein 12.3 g, SaturatedFat 6.2 g, Sodium 340.1 mg, Sugar 5.5 g

BAMBOO SHOOTS WITH BLACK BEAN SAUCE



Bamboo Shoots with Black Bean Sauce image

Cousin Louis and my father have become bamboo enthusiasts. Louis has planted his first acre of black bamboo to see how it does as a field crop. It is used as an ornamental and in several developing fiber markets. My father even ordered a special bamboo saw from Japan to trim his ever-expanding collection of bamboo varieties. Bamboo shoots are edible and it is a once-a-year treat to get them freshly sprouted. You can also find fresh bamboo shoots in many Asian markets and specialty produce stands. The ones on the grocery shelf are always at the ready year-round.

Yield serves 4

Number Of Ingredients 9

2/3 cup chicken broth
2 tablespoons fermented black beans, rinsed and mashed
2 garlic cloves, minced
1 tablespoon soy sauce
1 teaspoon oyster sauce
2 teaspoons cornstarch
1 teaspoon sugar
1 tablespoon peanut oil
2 cups peeled and thinly sliced with the grain prepared fresh bamboo shoots (about 3; see Note), or 4 (4-ounce) cans bamboo shoots, rinsed and drained

Steps:

  • Combine the broth, black beans, garlic, soy sauce, oyster sauce, cornstarch, and sugar in a small saucepan set over medium-high heat. Bring the mixture to a boil. Cook, stirring, for 1 minute. Remove from the heat and set aside.
  • Heat a medium skillet over medium heat until hot. Add the oil and bamboo shoots. Cook, stirring, for 3 minutes or until the shoots are tender. Pour the sauce over the bamboo shoots and toss to coat. Serve at once.

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