Braised Bamboo Shoots with Soy Sauce

Ingredients

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• Bamboo Shoots in Water Bamboo Shoots in Water 300g 2 & 1/2 cups
• Garlic Garlic 3 clove 3 clove
• Light Soy Sauce Light Soy Sauce 2 tbsp 2 tbsp
• Dark Soy Sauce Dark Soy Sauce 1 tsp 1 tsp
• Olive Oil Olive Oil 1 tbsp 1 tbsp
• Granulated Sugar Granulated Sugar 1 tsp 1 tsp
• Table Salt Table Salt 1/4 tsp 1/4 tsp
• Sesame Oil Sesame Oil 1 tsp 1 tsp
• Red Chili Flakes Crushed Chillies pinch pinch
• Water Water 150ml 3/5 cup
• Spring Onion Spring Onion 1/2 1/2

Instructions

1. 1.Boil the sliced bamboo shoots in hot water for 5 mins, this will take away their unpleasant bitter taste.
2. 2.Rinse the bamboo shoots with cold water and shake through a sieve to remove excess water, set aside.
3. 3.Heat the oil in a large, non-stick frying pan, add the minced garlic and fry for 2-3 minutes until the garlic turns slightly golden in colour.
4. 4.Add the bamboo shoots and season with salt, sugar, chilli flakes, light and dark soy sauce, mix well. Cook for another 3 minutes.
5. 5.Pour on 150ml water, cover with the lid and turn the heat to medium-low to simmer for 20 minutes, stirring frequently.
6. 6.Pour on the sesame oil, stir for another minute.
7. 7.Remove the bamboo shoots from the heat and transfer them to a container.
8. 8.Sprinkle with finely chopped spring onion and eat it as is, or refrigerate overnight to develop a stronger taste and serve as a cold starter or as a menma for ramen.
9. 9.These shoots can be stored in the refrigerator for up to 2 weeks or stored in the freezer for a couple of months (defrost at room temperature before serving).

Nutritional Information

• Calories:
  90
• Fat:
  5g
• Sodium:
  5494mg
• Carbs:
  13g
• Sugar:
  6g
• Protein:
  1g