Stir-fried spring bamboo shoots with pepper and fungus

Overview

Slightly spicy, salty and fresh, the spring bamboo shoots are crisp and tender, delicious with rice.

Peel and wash the spring bamboo shoots.
Cut into thin slices.
Boil an appropriate amount of water in the pot, add a little salt, and pour in the spring bamboo shoots.
Blanch for thirty to forty seconds.
Remove and set aside.
Also blanch the soaked black fungus in water.
Remove, wash and set aside.
Cut the screw pepper and millet pepper into diamond-shaped slices.
Heat an appropriate amount of oil in a pot, stir-fry ginger, garlic, dried red pepper, and Sichuan peppercorns until fragrant.
Pour in the blanched spring bamboo shoots and fungus.
Stir fry a few times.
Season with appropriate amounts of salt, light soy sauce, and dark soy sauce.
Stir fry a few times.
Add screw pepper and millet pepper.
Stir fry and turn off the heat.
Finished product.
Finished product.