br>Preparation \"E\": Cut up bamboo shoots into bite size pieces; set
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-fry
f peanut oil; add the bamboo shoots and stir-fry for a
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.
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.
or 2 minutes.
add bamboo shoots, chilies, fish sauce, lime leaf
Heat about 1/2 the coconut milk to a boil in a large pan.
Stir in the red curry paste.
Add the chicken, reduce heat, and simmer until chicken is cooked through, 5-7 minutes.
Add the rest of the coconut milk, water, bamboo shoots, sugar, and fish sauce and return to a boil.
Stir in the zucchini, kaffir lime leaves, and hot chillies.
Cook several minutes or until zucchini are done to your liking.
Garnish with sweet basil before serving.
Serve with hot rice, if desired.
Heat oil in wok, and saute garlic, onion and ginger.
Add frozen squid and saute, then add shrimps and fish sauce; set aside.
In the same wok, add string beans and bamboo shoots.
Add coconut cream, and if you want a thinner consistency, you can dilute with water.
Let it boil and add chicken bouillon.
Adjust to taste, add curry powder, chili flakes and add a pinch of sugar to balance the taste.
Place on top of hot jasmine rice and serve.
arrot, red bell pepper, and bamboo shoots. Slice the white part of
lavor it.
Cut the bamboo sprouts and fried tofu slices
Add the shrimp and marinade, bamboo shoots, and the coconut milk and
ablespoons of oil.
Fry bamboo shoots until light brown; reserve on
he same size as the bamboo shoots.
Cut a 1/3
Combine ground pork, bamboo shoots, spring onions, cilantro, fish sauce,
Bring stock to a boil.
Add bamboo shoots and Szechuan sauce, and return to a boil.
Mix cornstarch and water until there are no lumps, then add to stock/shoots, and let it thicken slightly.
Add the 1 teaspoons of oil to thin it out a little.
Salt and pepper to taste.
Enjoy. :).
For Vegan- Use Vegetable Stock.
urn.
Add soaked beans, bamboo shoots, tomatoes, yogurt, and broth to
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.
squeeze out water from mushrooms and finely slice them.
blanch bok choy in pot of boiling water for 30 seconds, drain and set aside.
heat enough oil in wok to deep fry the bean curd cubes, fry until golden brown, remove, drain on paper towel and set aside.
remove oil from wok, and add 1 tablespoon of oil, heat until hot.
add mushrooms, bok choy, stir.
add bean curd, bamboo shoots, oyster sauce, and soy sauce.
heat through.
add pinch of black pepper, and serve.
olls/.
If you are using dry shiitake, soak them at