Braised Bamboo Shoots Recipes

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MENMA - BRAISED BAMBOO RAMEN TOPPING



Menma - Braised Bamboo Ramen Topping image

I normally make this using whole refrigerated bamboo shoot that I can purchase in Japanese market nearby in California. If whole bamboo shoot is used, cut lengthwise into about 1/4 in slices first. Then cut into 1/4 inch slices. Finally cut the 1/4 inch slices into half. The slices do not need to be perfect - they will taste great when finished. You can also use canned bamboo as well (although taste will be not as good as the fresh version). Menma is granddaddy of one of ramen toppings. In old days if you ordered ramen in Tokyo this was always one of the toppings along with shoyu or soy sauce flavored soup. You can purchase this in a bottle commercially but the cost is quite high for a small bottle. I like to sometimes serve this as a snack for beer, white wine or sake. If served as snack, it is very good with sprinkling of roasted sesame seeds on top.

Provided by Rinshinomori

Categories     Vegetable

Time 20m

Yield 2 C

Number Of Ingredients 9

500 g bamboo shoots, sliced
2 teaspoons sesame oil
2 tablespoons oyster sauce
2 garlic cloves, minced
2 tablespoons soy sauce
100 ml water
2 teaspoons sugar
1 tablespoon rice vinegar
1/4 teaspoon red pepper flakes

Steps:

  • In a frying pan add sesame oil and stir fry bamboo slices for 1 - 2 minutes over medium heat.
  • Reduce heat to low and add all other ingredients and stir fry for additional 15 minutes or until most of the liquid is gone.
  • Place in a container and keep refrigerated or can be frozen. Used as topping for ramen or can be served as appetizer with white wine, beer, or sake.

Nutrition Facts : Calories 148.7, Fat 5.4, SaturatedFat 0.8, Sodium 1509.5, Carbohydrate 21.3, Fiber 5.8, Sugar 12.1, Protein 8.8

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

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