Stir-fried double bamboo shoots

Overview

I went out recently and saw the peach blossoms and magnolia flowers blooming beside the street. The noisy street was dotted with pink and white flowers, which was really beautiful. The temperature is gradually rising and we can already smell the breath of spring. So close, so close. The young shoots in the grass began to open their sleepy eyes and look at the world. Spring is always associated with hope. The arrival of spring means the departure of winter. All kinds of fresh vegetables began to appear on the market one after another. I like to visit the vegetable market the most. Every time I go to the vegetable market, I can’t resist seeing the colorful vegetables. Carrying big and small bags home, no matter whether they can eat them or not. Among the large number of vegetables on the market, I searched for its last trace - winter bamboo shoots. Bamboo shoots are available all year round, but I especially love winter bamboo shoots because they are fat and delicious. The best time to eat winter bamboo shoots is in January and February every year. There are many ways to cook winter bamboo shoots. Braising, boiling, stir-frying, and stewing are all good choices for making delicious dishes. Since winter bamboo shoots can absorb the taste of other ingredients to form a unique flavor, they are often paired with other ingredients to create dishes with different flavors. Paired with meat dishes, it will be salty and fragrant; paired with vegetarian dishes, it will be fresh and refreshing; it can also be made into a dish on its own, which is full of fun. Precisely because winter bamboo shoots can be a dish of their own or can be included in a variety of dishes, they have a place in cooking. When I was a child, after heavy rains in summer, I always liked to carry a small backpack and a small hoe (a farm tool) and walk around in the bamboo forest behind our hometown, looking for the bamboo shoots that had just poked their heads out. If you find one, you will be ecstatic, run over like crazy and dig it out with a small hoe in two or three strokes. It doesn't matter how well you dig it, as long as it yields results. Now it has been many years since I dug bamboo shoots. The bamboo forest behind my hometown house is still there, but my childlike innocence has disappeared. In addition, there are no vegetables that cannot be bought in the market, so I simply don’t dig them anymore. Now that I occasionally eat bamboo shoots, I can still recall the fun of digging them, which is not a bad thing. Don’t underestimate winter bamboo shoots. They are rich in protein and a variety of amino acids, vitamins, calcium, phosphorus, iron and other trace elements, as well as rich fiber. They can promote intestinal peristalsis, not only help digestion, but also prevent constipation and colon cancer. Both healthy and delicious. Today's stir-fried bamboo shoots are delicious in color, crisp and refreshing, with a refreshing fragrance and a crispy texture in the mouth. I can even hear the crunch between my lips and teeth. It reminded me of the scene back then. Whether I was eating food or savoring memories, it seemed that nothing mattered anymore. Missing a person or a dish, sometimes all you need is a little time and a pure heart!

Tags

• hot dishes
• home cooking
• green chili
• lettuce
• old ginger
• winter bamboo shoots
• garlic
• red pepper

Ingredients

Steps

1. 1 Prepare the raw materials in advance, peel and clean the bamboo shoots and lettuce and set aside

   

2. 2 Cut the cleaned bamboo shoots and lettuce into hob pieces for later use

   

3. 3 Pour water into the pot and boil, blanch the cut bamboo shoots in boiling water for a few times to remove the astringency of the bamboo shoots (fresh bamboo shoots still have oxalic acid), remove and drain the water and set aside for later use

   

4. 4 Slice the green and red peppers for use, and chop the ginger and garlic (you can also omit the ginger and garlic to retain the original flavor of the bamboo shoots)

   

5. 5 Pour oil into the pot. The oil temperature should not be too high. Add garlic, ginger, and green and red peppers and saute until fragrant. Add the prepared bamboo shoots to the pot and stir-fry (the oil temperature should not be too high to avoid the bamboo shoots becoming brown on the outside and not yet cooked on the inside)

   

6. 6 Stir-fry for 7 or 8 times. When the bamboo shoots 7 are mature, add the lettuce and stir-fry continuously

   

7. 7 When the color of the lettuce becomes lighter, stir-fry for another 5 or 6 times, sprinkle with pepper and salt and serve