BEANS AND BAMBOO SHOOTS
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
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
SOY BEANS WITH BAMBOO SHOOTS
Most American's aren't familiar with fresh soy beans (edamame) in Chinese cooking. Here's your chance to try a dish. Don't use sliced bamboo shoots, as you have to shred them. You can serve this hot or cold.
Provided by alvinakatz
Categories Chinese
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Shred bamboo shoots.
- Remove membrane from soy beans by rubbing and rinse.
- Bring all ingredients except soy beans and bamboo shoots to a boil.
- Add soy beans and bamboo shoots.
- When it boils again, turn heat low and simmer for 1/2 hour, adding water to keep from burning.
- Remove from heat.
- Sprinkle with sesame oil.
Nutrition Facts : Calories 263.9, Fat 10.7, SaturatedFat 1.6, Sodium 682.4, Carbohydrate 24.6, Fiber 10.3, Sugar 12.6, Protein 24.1
PORK AND BAMBOO SHOOTS
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
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
BRAISED SOY FISH WITH MUSHROOMS AND BAMBOO SHOOTS I
Number Of Ingredients 9
Steps:
- 1. Soak dried mushrooms. 2. Slice bamboo shoots and soaked mushrooms. Cut scallions in 2-inch sections. 3. Heat oil. Add scallions, bamboo shoots and mushrooms. Stir-fry 1 to 2 minutes then remove from pan. 4. Have fish cleaned and scaled, but left whole. Rinse in cold water. Dry well, inside and out, with paper toweling and score on both sides. Sprinkle fish with the salt and let stand 10 minutes. Then coat lightly with flour. Heat oil in a heavy pan until nearly smoking. Gently lower in fish fry over high heat 1 minute on each side, then over medium heat 2 1/2 minutes on each side. Baste continually with hot oil. (To turn fish over, loosen it with the back of a spatula and turn gently. The pan may be removed temporarily from the burner while the fish is being turned.) 5. Return vegetables. Add water, sugar, soy sauce and sherry. Bring to a boil then simmer, covered, 5 minutes. 6. Turn heat up to medium and baste fish until all but 1/2 cup of the sauce has evaporated. Serve at once with remaining sauce.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
BAMBOO SHOOTS WITH BLACK BEAN SAUCE
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
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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