Bamboo Shoots With Black Bean Sauce Recipes

Steps:

• Heat one tablespoon peanut oil in a wok set over medium heat. Add the bamboo shoots to the pan; stir-fry until dry and fragrant, about 3 minutes. Remove from wok and reserve.
• Increase temperature to high, and pour in the remaining peanut oil. Quickly fry the garlic, red chile, and red pepper flakes in the hot oil until fragrant. Stir in the pork, and continue to stir-fry until it is cooked through. Pour in the wine; season with salt to taste.
• Return the bamboo shoots to the wok, and heat until sizzly. Stir in the rice vinegar, soy sauce, chicken broth, and additional salt to taste. Cook and stir for 1 to 2 minutes to allow the flavor to penetrate the bamboo shoots. At the end of cooking, stir in green onions. Remove wok from heat; stir in sesame oil before serving.

Steps:

• Combine the broth, black beans, garlic, soy sauce, oyster sauce, cornstarch, and sugar in a small saucepan set over medium-high heat. Bring the mixture to a boil. Cook, stirring, for 1 minute. Remove from the heat and set aside.
• Heat a medium skillet over medium heat until hot. Add the oil and bamboo shoots. Cook, stirring, for 3 minutes or until the shoots are tender. Pour the sauce over the bamboo shoots and toss to coat. Serve at once.

Steps:

• squeeze out water from mushrooms and finely slice them.
• blanch bok choy in pot of boiling water for 30 seconds, drain and set aside.
• heat enough oil in wok to deep fry the bean curd cubes, fry until golden brown, remove, drain on paper towel and set aside.
• remove oil from wok, and add 1 tablespoon of oil, heat until hot.
• add mushrooms, bok choy, stir.
• add bean curd, bamboo shoots, oyster sauce, and soy sauce.
• heat through.
• add pinch of black pepper, and serve.