Marinated Bamboo Shoots Food

MENMA RECIPE (+VIDEO)

Steps:

• Drain and rinse the canned bamboo shoot thoroughly.
• Cut them into thin slices, about 1/4-inch thick and 2-inch long. (Optional: you can place them in a strainer and pour hot water over to get rid of the flavor from the can)
• In a small bowl, mix together chicken bouillon powder and water. Mix well and set aside.
• In a non-stick skillet over medium heat, add sesame oil and minced garlic.
• Sauté for about 1 minute and add sliced bamboo shoots. Stir-fry for about 2 minutes.
• Then add the chicken stock mixture, soy sauce, mirin, and sugar. Mix and bring to a boil.
• Reduce the heat and simmer uncovered for about 10-15 minutes until the liquid has mostly evaporated.
• You can serve immediately or store the menma in an airtight container (with the remaining liquid) in the refrigerator. It'll last up to 1 week.

MENMA (SEASONED BAMBOO SHOOTS) FOR RAMEN

Steps:

• Combine the menma, water, chashu seasoning liquid and mirin in a medium saucepan.
• Bring to a boil over medium-high heat, add the bonito flakes, then reduce the heat and simmer for 25 minutes.
• Remove from the heat and let cool. Transfer the menma and its seasoning liquid into an airtight container and refrigerate overnight before using.
• Store in the container with the liquid in the refrigerator for up to a week.

STIR-FRY BEEF WITH BAMBOO SHOOTS

Steps:

• Cut the beef across the grain into thin slices about 2 inches long.
• Place the beef in a bowl and add the marinade ingredients one at time, mixing in well and adding the cornstarch last.
• Marinate the beef for 25 minutes. While the beef is marinating, prepare the other ingredients:
• Combine the oyster sauce, dark soy sauce, and water in a small bowl.
• Rinse the bamboo shoots in warm water to remove any tinny taste and drain.
• Finely chop the garlic. Cut the bell pepper in half and remove the seeds. Cut into thin strips. Clean the green onions and slice on the diagonal into thirds.
• Heat the wok over medium-high to high heat.
• Add 1 1/2 tablespoons oil.
• When the oil is hot, add half the garlic.
• Stir-fry until aromatic (about 10 seconds), and add half the beef.
• Let the beef brown and then stir-fry at high heat until the beef is about 80 percent cooked.
• Remove from the wok and cook the remainder of the beef. Add a small amount of rice wine or sherry to the beef while cooking if desired.
• Wipe out the wok and add 1 tablespoon oil.
• When the oil is hot, add the remainder of the garlic.
• Stir-fry for 10 seconds and add the green pepper.
• Stir-fry for a minute and then add the bamboo shoots. Splash a bit of water, soy sauce or chicken broth on the vegetables if they begin to dry out while stir-frying. (Total time for stir-frying the vegetables should be about 2 minutes).
• Add the sauce to the wok and bring to a boil.
• Add the cooked beef and the green onion back into the wok.
• Stir-fry for another minute to mix everything together.
• Serve hot with rice.

GREEN BEANS AND BAMBOO SHOOTS

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.