Braised spring bamboo shoots in oil

Overview

Recently, many people in Meitian posted recipes for spring bamboo shoots, which made me want to eat them. However, there are still relatively few people selling bamboo shoots in the north. I couldn't buy them at the vegetable market near my home several times. I finally bought them at a vegetable market farther away. I was very happy. I made braised spring bamboo shoots in oil, and added carrots to make them more nutritious, but the cuts didn’t look good. I was debating whether to post the recipe, so I thought I’d post it today. I don’t know if it’s still available to buy recently. If I buy it next time, I can make other delicacies.

Tags

• hot dishes
• vegetarian dishes
• common dishes
• zhejiang cuisine
• old man
• dinner with friends
• spring recipes
• lunch
• cooking wine
• light soy sauce
• old soy sauce
• spring bamboo shoots
• carrot
• ginger
• green onions
• salt

Ingredients

Steps

1. 1 Remove the old skin from the bamboo shoots, wash them and cut them into thick slices. Wash the carrots and cut them into thick slices.

   

2. 2 After the water is hot, blanch the bamboo shoots for about 3 minutes to remove the astringency.

   

3. 3 Heat the wok, add vegetable oil, add ginger slices and sauté until fragrant.

   

4. 4 Add bamboo shoots and carrots and stir-fry.

   

5. 5 Add light soy sauce, dark soy sauce, and a little cooking wine and continue stir-frying.

   

6. 6 Add appropriate amount of water and salt to the pot and bring to a boil over medium heat.

   

7. 7 When the soup dries up, add chopped green onion.

   

8. 8 It's really delicious.