Deep-fried bamboo shoots

Yield: 4 Servings

Measure Ingredient
2 cups Bamboo shoots
Oil for deep-frying
1 tablespoon Cornstarch
1 teaspoon Sugar
½ cup Water (up to)
1 tablespoon Oil
1 tablespoon Soy sauce

1. Cut bamboo shoots in strips as for french-fried potatoes.

2. Heat oil and deep-fry bamboo shoots until pale golden. Drain on paper toweling.

3. Blend cornstarch, sugar and cold water.

4. Heat remaining oil. Add bamboo shoots; stir-fry to heat through.

Sprinkle with soy sauce and blend in.

5. Then stir in cornstarch paste to thicken and serve at once. VARIATION: Omit the cornstarch paste. In step 4, add 2 teaspoons chili sauce to the oil and heat before adding the bamboo shoots. At the end of step 4, stir in the sugar with the soy sauce.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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