separate small bowl, soak bamboo fungus in 1/4 cup lightly
Wash the fungus in warm water, drain, and cover with 2 cups boiling water.
Let soak until soft (15-20 minutes).
Drain the fungus and remove any stems or hard areas.
Wash in warm water and rinse 3 times.
Place in serving dish.
Combine stock, wine, soy sauce, and MSG (if using) in a pot over medium heat.
Bring to boil.
Ladle 1 cup of broth over the fungus and l0 minutes, then drain.
Reheat the remaining stock, add to the fungus, and serve.
owl, beat together the eggs, bamboo, sambal ulek, fish sauce, and
he barbecue fire. Soak the bamboo skewers.
When ready to
oak rice, mung beans and bamboo leaves in separate containers overnight
Take the bamboo and soak it in cold
br>Preparation \"E\": Cut up bamboo shoots into bite size pieces
lavor it.
Cut the bamboo sprouts and fried tofu slices
Shred bamboo shoots.
Remove membrane from soy beans by rubbing and rinse.
Bring all ingredients except soy beans and bamboo shoots to a boil.
Add soy beans and bamboo shoots.
When it boils again, turn heat low and simmer for 1/2 hour, adding water to keep from burning.
Remove from heat.
Sprinkle with sesame oil.
ver medium heat. Add the bamboo shoots to the pan; stir
he same size as the bamboo shoots.
Cut a 1
Combine ground pork, bamboo shoots, spring onions, cilantro, fish
Rinse the bamboo shoots under running water. Drain.
Stir fry the shoots and pork in the oil over medium heat for 10 minutes, or until the bamboo is tender.
Add remaining ingredients. Stir fry for 5 minutes or until the onions are tender.
Add the shrimp and marinade, bamboo shoots, and the coconut milk
f peanut oil; add the bamboo shoots and stir-fry for
ablespoons of oil.
Fry bamboo shoots until light brown; reserve
urn.
Add soaked beans, bamboo shoots, tomatoes, yogurt, and broth
Cook shrimp, fish sauce, sugar and salt on high for 5 minutes. Add peas, chicken, sherry and soy sauce.
Stir to combine all ingredients well.
Bring to a boil.
Add bamboo shoots and mushrooms.
Stir and heat thoroughly.
Serves 6.
pot. Add pork and bamboo shots. Cook, skimming off any
Heat oil in large wide heavy pot on medium heat.
Add curry paste and cook 1 minute.
Stir in coconut milk; bring to boil and cook for 2 minutes.
Add fish sauce, sugar and peppers. Simmer for 7 minutes.
Add bamboo shoots and mussels. Cover pot with a lid and cook for 5-8 minutes or until the mussels open.
Stir in the basil.
Serve in warm bowls.