Spinach With Bamboo Shoots Recipes

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SPINACH WITH BAMBOO SHOOTS



Spinach with Bamboo Shoots image

Provided by Michael Tong

Categories     Wok     Leafy Green     Vegetable     Side     Stir-Fry     Vegetarian     Spinach     Winter     Vegan     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

1 lb. fresh spinach
1/2 cup peanut, vegetable, or corn oil
1/4 cup finely shredded bamboo shoots
1 1/2 teaspoons salt
2 teaspoons sugar

Steps:

  • 1. Wash spinach leaves thoroughly under cold running water, drain well.
  • 2. Heat the oil in a wok or skillet. Using a medium-high flame, cook the bamboo shoots in the oil approximately 45 seconds, stirring constantly.
  • 3. Add spinach and stir until wilted.
  • 4. Add salt and sugar, and cook, stirring, about 1 1/2 to 2 minutes longer.
  • 5. Transfer to a hot platter, but do not add the liquid from the pan.

STIR-FRIED CHICKEN, BLACK MUSHROOMS, BAMBOO SHOOTS AND SPINACH



Stir-Fried Chicken, Black Mushrooms, Bamboo Shoots and Spinach image

One of my all time favorite Chinese dishes is stir-fried black mushrooms and bamboo shoots on a bed of spinach. Since one of the RSC #6 contest ingredients is chicken, it was easy to incorporate chicken pieces into this recipe. I suggest serving this tasty asian dish with white rice, Chinese tea and fortune cookies.

Provided by SkipperSy

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 18

12 -16 small shiitake mushrooms, soaked and cut in half
10 ounces fresh spinach, washed and chopped
8 tablespoons peanut oil (substitute vegetable oil)
3 garlic cloves, chopped
1 teaspoon salt
7 ounces chicken breasts, cut into bit size pieces
2 tablespoons cornstarch
1/2-3/4 cup stock
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
2 tablespoons oyster sauce
1 tablespoon white wine (sweet, not "dry" wine)
1/4 teaspoon sugar
2 teaspoons red wine vinegar
1 tablespoon ginger, chopped
5 ounces bamboo shoots (8oz. tin, Companion Brand Half and Chunk in Water)
1 tablespoon sesame oil
1/4 cup cashews (not raw, not salted)

Steps:

  • Preparation "A": Place the shitake/black mushrooms in a bowl and fill to the top with medium-hot water; Use a dish to cover in order to keep the mushrooms submerged in the water; soak for 30 minutes (turn after 15 minutes); Next drain and squeeze excess water from mushrooms; Then cut away the stem and cut each mushroom in half; Set aside.
  • Preparation "B": Place chicken pieces in a bowl, add 1 teaspoon cornstarch, 2 teaspoons soy sauce, 2 teaspoons red vinegar and 1 tablespoon oil...stir; Set aside.
  • Preparation "C": In a cup add 1/3 stock, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons oyster sauce, 1 tablespoon wine, 1/4 teaspoon sugar...stir; set aside.
  • Preparation "D": Dissolve in a cup 2 tablespoons stock and 1 tablespoon cornstarch, stir; Set aside.
  • Preparation "E": Cut up bamboo shoots into bite size pieces; set aside.
  • In a wok add 2 tablespoons oil, 1 teaspoon salt and 2 cloves chopped garlic, stir-fry for 30 seconds; Next add the chopped spinach; Stir-fry for about 3+ minutes until al dente; Drain, squeeze out some of the liquid from the spinach; Place on a serving plate and keep warm.
  • In a wok add 2 tablespoons oil, 1 chopped garlic and stir-fry for 30 seconds; Then add the chicken pieces; Stir-fry for about 3-5 minutes until the chicken is thoroughly cooked but not overcooked (stir often); Add cashews, stir briefly, then remove to a bowl and set aside.
  • In a clean wok add 2 tablespoons oil, then 1 tablespoon chopped ginger and stir-fry 30 seconds; Next add the shitake mushrooms and stir-fry for about 1-2 minutes (add a little stock if needed); Next add the bamboo shoots and stir-fry another minute; Add Preparation "C" soy sauce and oyster sauce liquid, stir occasionally and cook for about 2-3 minutes.
  • Stir Preparation "D" cornstarch and stock once again and add a small amount "As Required" (not all) until you have a thick coating on the mushrooms & bamboo shoots (That is, not a liquid sauce).
  • Add the cooked chicken pieces & cashews and blend together for about 1 minute.
  • Add 1 tablespoon sesame oil and then one quick stir.
  • Place the chicken, mushrooms and bamboo shoots on top of the bed of spinach.
  • Serve with sticky white rice, Chinese tea and fortune cookies.
  • Note:.
  • I prefer to use a non-sweet oyster flavored sauce, such as Hop Sing Lung Brand; However, most brands contain sugar (often second ingredient listed on bottle) which is perfectly acceptable.

Nutrition Facts : Calories 486.3, Fat 39.7, SaturatedFat 7.3, Cholesterol 31.8, Sodium 1736.2, Carbohydrate 18, Fiber 4.3, Sugar 3.5, Protein 17.6

BEAN SPROUT SPINACH SALAD



Bean Sprout Spinach Salad image

Bean sprouts, bacon crumbles and sunflower kernels lend a pleasant crunch to my mom's refreshing version of spinach salad. The tangy oil-and-vinegar dressing coats the mixture well. Mom will sometimes add a few radish slices for color. -Susan Emery Everett, Washington

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6-8 servings.

Number Of Ingredients 12

1 cup olive oil
1/4 cup sugar
1/4 cup cider vinegar
2 tablespoons finely chopped onion
1 egg
2 tablespoons Worcestershire sauce
1 package (10 ounces) fresh spinach, torn
1 cup canned bean sprouts
4 bacon strips, cooked and crumbled
4 green onions
2 hard-boiled large eggs, sliced
2 tablespoons sunflower kernels

Steps:

  • In a small saucepan, whisk together the first six ingredients. Cook and stir over low heat until the mixture reaches 160°. Remove from the heat; cool., In a serving bowl, toss the spinach, bean sprouts, bacon and green onions. Drizzle with 1/2 cup salad dressing; toss to coat. Garnish with egg slices and sunflower kernels. Serve immediately. Refrigerate remaining dressing.

Nutrition Facts : Calories 342 calories, Fat 32g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 164mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.

SPINACH SALAD WITH CASHEWS & BEAN SPROUTS



Spinach Salad With Cashews & Bean Sprouts image

This salad is so fresh and healthy, it's my sister Francine's recipe. She's introduced us to this salad by bringing it to our family reunions for years. It's now one of my favorites. Bring it at a party and everyone will ask you for the recipe.

Provided by Chouny

Categories     Spinach

Time 15m

Yield 6 serving(s)

Number Of Ingredients 13

6 ounces Baby Spinach
3 ounces bean sprouts
3 ounces iceberg lettuce (chopped)
1 cup mushroom (sliced)
1 cup cooked rice
2/3 cup cashews
3/4 cup red pepper (thinly sliced)
1/4 cup green onion (chopped)
1/4 cup soya sauce
1/2 cup vegetable oil
1 tablespoon toasted sesame oil
1 tablespoon balsamic vinegar
1 garlic clove (minced)

Steps:

  • in large bowl, gently mix all ingredients of the salad.
  • Mix all the ingredients for the vinaigrette, toss with salad and serve immediatly.

Nutrition Facts : Calories 337.8, Fat 27.8, SaturatedFat 4.1, Sodium 794.2, Carbohydrate 18.8, Fiber 2.3, Sugar 3, Protein 6.3

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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