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Name: Fried Bamboo Shoots, Jiangsu-Zhejiang Style
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 3/4 lb Fresh winter bamboo shoots; 1/2 ts MSG; 2 1/2 oz Xuelihong (preserved mustard; 1 1/2 c Vegetable oil for

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INGREDIENTS

3/4 lb Fresh winter bamboo shoots
1/2 ts MSG
2 1/2 oz Xuelihong (preserved mustard
1 1/2 c Vegetable oil for

Servings

INSTRUCTIONS

1. Remove the husks from the bamboo shoots. Roll-cut into diamond-shaped chunks. Soak xuelihong in water for 5 minutes to reduce its saltiness. Squeeze out the excess water and cut into 1 1/2 inch pieces. 2. Heat the oil in wok to about 400, or until a piece of scallion green or ginger browns quickly when tossed into the oil and haze rises above the oil surface. Add xuelihong and deep-fry for 30 seconds. Remove and drain. Add the bamboo shoots and turn the heat low. Deep-fry the bamboo shoots for 30 seconds, then raise the heat to high and deep-fry for 3 minutes, or until brown outside and tender inside. Remove and drain. Return xuelihong to the oil and deep-fry for 5 minutes. Remove and drain. 3. Pour all the oil out of the wok. Add xuelihong and bamboo shoots. Stir-fry to blend, then sprinkle with the MSG. Remove and serve. Posted to recipelu-digest Volume 01 Number 233 by James and Susan Kirkland on Nov 09, 1997

NOTES

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Fried Bamboo Shoots, Jiangsu-Zhejiang Style

3/4 lb Fresh winter bamboo shoots
1/2 ts MSG
2 1/2 oz Xuelihong (preserved mustard
1 1/2 c Vegetable oil for

1. Remove the husks from the bamboo shoots. Roll-cut into diamond-shaped  chunks. Soak xuelihong in water for 5 minutes to reduce its saltiness.  Squeeze out the excess water and cut into 1 1/2 inch pieces.    2. Heat the oil in wok to about 400, or until a piece of scallion green or  ginger browns quickly when tossed into the oil and haze rises above the oil  surface. Add xuelihong and deep-fry for 30 seconds. Remove and drain. Add  the bamboo shoots and turn the heat low. Deep-fry the bamboo shoots for 30  seconds, then raise the heat to high and deep-fry for 3 minutes, or until  brown outside and tender inside. Remove and drain. Return xuelihong to the  oil and deep-fry for 5 minutes. Remove and drain.    3. Pour all the oil out of the wok. Add xuelihong and bamboo shoots.  Stir-fry to blend, then sprinkle with the MSG. Remove and serve.  Posted to recipelu-digest Volume 01 Number 233 by James and Susan Kirkland  <kirkland@gj.net> on Nov 09, 1997

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Nutrition

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Serving Size: 1 Serving (412g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 1.8mg		0 %
Potassium 1.8mg		0 %
Total Carbohydrate 0.1g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.1g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.