Spicy Bamboo Salad

Whenever we look at a fridge from a Korean and it is always full of pre-made side dishes where you can enjoy them whenever you like. Unlike them we Chinese has fewer cold side dishes as we like enjoying them fresh and hot. However, during the period where we are preparing for Lunar New Year, we like to prepare some food ahead for our busy schedule. We came along with this recipe from The Wok of Life finding it interesting and thus we decided to make our own version, and the outcome is extraordinary.

What Kind of Bamboo Shoot you will need?

Bamboo shoots are young sprouts of the plant of the same name. They are a popular cooking ingredient in many Asian countries due to their tastiness as well as rich health benefits. The crispy, slightly sweet flesh of the sprouts is also great for use in a variety of soups, salads, or stews. Moreover, vegetable side dishes with young shoots of this plant are not uncommon.

We rarely can find fresh bamboo shoots, however, if you do find one it can be stored in the refrigerator for up to 2 weeks. You can pre-cook them yourself in boiling water until tender. Do not eat them raw. They actually contain natural toxins (cooking neutralizes them).

For this recipe, you will need a pack of boiled bamboo shoots that can be found in both the wet and the supermarket.

Seasoning is the Key

While the main lead of this dish is bamboo shoot, but the key to this dish is the seasoning. You will need minced garlic, Sichuan chilli flakes, vegetable oil, sugar, oyster sauce, rice vinegar, light soy sauce, salt and cilantro. Start by mixing the garlic and chilli flakes in a heatproof bowl.

In a pot, heat up the vegetable oil, the time required will depend on your oil and your stove, but a general rule of thumb is when you can see it just start to show smoke or if it bubbles when a wooden chopstick is placed inside, it’s ready. Then pour the hot oil into the mixture of spices. End by mixing all the rest of the ingredients.

We like to seat it in the fridge for at least 30 minutes for the bamboo shoot to absorb the seasoning before enjoying them.

How to Store Them?

We have never stored them in the fridge for too long as it is so delicious that we finished them right away we made it. However, you could keep them for up to 2 weeks in a tight container.

While Lunar New Year is coming, you can prepare this 2 weeks ahead and make it as one of your side dishes to the meals you are having during this gathering, You will surely impress your family and friends. Not to mention all you need is 15 minutes of your time.

xoxo, Joe

Spicy Bamboo Shoot Salad

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 7 ounces thin poached spring bamboo shoots

• 1-2 cloves garlic (minced)

• 2 teaspoons Sichuan chili flakes

• 2 tablespoons vegetable oil

• 1/2 teaspoon sugar

• 1/2 teaspoon oyster sauce

• 1 teaspoon rice vinegar

• 1 teaspoon light soy sauce

• salt (to taste)

• 1/4 cup cilantro (leaves and stems, roughly chopped)

Methods

• Tear the bamboo shoots into small strips with your hands.
• Add the garlic and Sichuan chili flakes to a small bowl. Heat the oil and pour over the garlic and flakes—they should sizzle and immediately smell fragrant.
• Stir in the sugar, oyster sauce, rice vinegar, light soy sauce, and Sichuan peppercorn oil if using. Toss with the shredded bamboo. Season with salt to taste, and garnish with cilantro.