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Ingredients :
700g fresh bamboo shoots, skin removed
25g green cabbage
1 slice young root ginger, peeled and finely chopped
2 tablespoons oyster sauce
1 1/2 tablespoons sugar
1 tablespoon rice wine
6 tablespoons vegetarian stock
1 tablespoon sesame seed oil
Vegetable oil for deep-frying
Method :
Discard the tough parts of the bamboo
shoot's root. Cut the bamboo shoots into small slices
of about 5 mm thick, then into long strips about 4 cm. Chop the
green
cabbage and young ginger root finely. Heat up a wok and add
the cooking oil, deep-fry the bamboo shoots for 1-2 minutes, then turn
down the heat and continue
cooking for another 2-3 minutes. When the color starts to turn
golden, scoop them out and drain on a kitchen towel.
Keep about 2 tablespoons
oil in the wok, increase the heat and put in the green
cabbage and ginger root, then add the bamboo shoots. Mix in the oyster sauce,
sugar and rice wine. Blend well. Add the vegetable stock, bring it to
the boil. Then reduce the heat and
let it simmer until almost all the juice is almost dry. Now increase the heat
again. Add the sesame seed oil,
stir a few times and serve hot. |