Stir-fried Spring Bamboo Shoots

Overview

After the beginning of spring, it’s the spring bamboo shoot season at the beginning of the year! Spring bamboo shoots have a light and tender taste. They are a nutritious delicacy with high protein, low fat, low starch and high crude fiber. Bamboo shoots are also a good and versatile ingredient for both meat and vegetables. Fresh spring bamboo shoots are very fresh and fragrant when used cold, fried or stewed. Today I just use the ingredients I have at home and simply mix them into a refreshing stir-fried vegetable dish, which is both vegetarian and delicious!

Tags

• hot dishes
• home cooking
• common dishes
• black fungus
• chicken essence
• dried shiitake mushrooms
• gluten
• sesame oil
• spring bamboo shoots
• stock
• salt

Ingredients

Steps

1. 1 Soak black fungus and dried shiitake mushrooms in advance;

   

2. 2 Soak black fungus and dried shiitake mushrooms in advance;

   

3. 3 Peel off the shells of the spring bamboo shoots, cut them in half and slice them diagonally (I cut off the tender tips and use them for making soup);

   

4. 4 Peel off the shells of spring bamboo shoots,

   

5. 5 Heat oil in a pan, add bamboo shoots and stir-fry for a while;

   

6. 6 Add black fungus, shiitake mushrooms and shredded gluten, stir-fry together;

   

7. 7 Cut in half;

   

8. 8 Then add the stock and simmer until cooked;

   

9. 9 Add black fungus, shiitake mushrooms and shredded gluten, stir-fry together;

   

10. 10 When the soup is almost dry, add sesame oil, chicken essence and green onions, stir-fry and mix well before serving.

    

11. 11 Add black fungus, shiitake mushrooms and shredded gluten, stir-fry together;

    

12. 12 Add black fungus, shiitake mushrooms and shredded gluten, stir-fry together;

    

13. 13 Add black fungus, shiitake mushrooms and shredded gluten, stir-fry together;

    

14. 14 Then add the stock and simmer until cooked;

    

15. 15 Then add the stock and simmer until cooked;

    

16. 16 When the soup is almost dry, add sesame oil, chicken essence and green onions, stir-fry and mix well before serving.

    

17. 17 When the soup is almost dry, add sesame oil, chicken essence and green onions, stir-fry and mix well before serving.