Stir Fried Bamboo Shoots With Scallions And Garlic Food

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.

XIAO SUN ZI CHAO ROU MO (SLENDER BAMBOO SHOOTS WITH GROUND PORK)

Steps:

• Heat a wok over medium heat with just a smear of peanut oil; add the bamboo shoots and stir-fry for a few minutes until they are dry and a little fragrant; set aside.
• Increase the temperature to high and add the remaining peanut oil; add the garlic and fresh and dried chiles and stir-fry briefly until fragrant. Tip in the pork and continue to stir-fry until it's cooked through and chages color, splashing in the wine as you go and adding salt to taste.
• Return the bamboo shoots to the wok, and when everything's hot and sizzly, add the vinegar, soy sauce and more salt to taste. Add the stock or water and stir for 1-2 minutes longer to allow the flavors to penetrate the shoots. Toss in the scallions at the end of the cooking time.
• Turn off the heat, stir in the sesame oil and serve.

SHREDDED TOFU AND SHIITAKE STIR-FRY

Steps:

• Using the coarse holes of a box grater, shred the tofu. Spread tofu out on a clean kitchen towel to drain while you prepare the sauce and mushrooms.
• In a small bowl, whisk together soy sauce, Shaoxing, lime juice and sesame oil.
• Heat a large skillet over medium-high heat until it's very hot, then add the peanut oil; it should thin out on contact. Once the oil is hot, add the mushrooms and cook, tossing occasionally, until most of the mushroom liquid has evaporated and mushrooms are browned and slightly crisp, 8 to 12 minutes. Stir in the scallion, lemongrass, ginger, garlic, chile and a pinch of salt. Cook until softened, about 2 minutes.
• Carefully transfer the tofu from the towel into the skillet. Toss in the edamame and the soy sauce mixture. Cook until mixture is heated through. Season with salt as needed. Remove from heat and stir in herbs. Serve with lime wedges.