COCONUT-STEWED BAMBOO SHOOTS WITH SHRIMP (GINATAANG TAMBO)
Dressing seafood in coconut milk is a classic way of cooking it, writes Nicole Ponseca in her book, "I Am a Filipino." Here, shrimp are quickly sautéed in a heady coconut milk sauce laced with onion, ginger and slivers of red chile. Slippery pieces of bamboo shoot (canned, or fresh if you can find it) add texture and a gentle earthiness.
Provided by Melissa Clark
Categories dinner, for two, lunch, quick, weekday, seafood, vegetables, appetizer, main course
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oil in a 12-inch skillet over medium heat. Stir in garlic and cook until just beginning to brown, about 3 minutes.
- Stir in chiles, ginger and onion, and cook for 3 minutes, stirring occasionally. Stir in coconut milk, bring to a boil, then adjust heat to maintain a simmer.
- Stir in shrimp and fish sauce; cook until shrimp is just opaque, about 5 minutes. Stir in bamboo shoots, remove from heat and season with salt and pepper to taste. Serve immediately over rice.
Nutrition Facts : @context http, Calories 391, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 33 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 22 grams, Sodium 780 milligrams, Sugar 2 grams, TransFat 0 grams
BEANS AND BAMBOO SHOOTS
From Nepal, this looks like a fabulous dish for the World Tour. Mustard oil is an extremely hot, pungent oil expressed from mustard seeds and should be stored in the refrigerator and will keep for up to about 6 months. It can be used (sparingly because of the heat) in stir fries, salad dressings and marinades. Stone ground prepared mustard could be used as a substitute.
Provided by Elmotoo
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- In a saucepan heat oil, fry dried red chilies until dark.
- Add onions and sauté until light brown.
- Add cumin, coriander, chili powder, ginger, garlic, salt, and pepper. Fry for 1 min under low heat.
- Add potatoes to the onion mixture and sauté for 5 minutes in medium heat. Sprinkle water if it starts to burn.
- Add soaked beans, bamboo shoots, tomatoes, yogurt, and broth to the potatoes mixture; stir well. Bring to a boil, and let simmer for 15-20 minutes under low heat until potatoes are fork-tender, and the gravy has attained its desired consistency.
- Garnish with chopped cilantro. Serve with rice, or roti.
Nutrition Facts : Calories 301.5, Fat 12.9, SaturatedFat 2.1, Cholesterol 3.7, Sodium 434.6, Carbohydrate 37.8, Fiber 6.7, Sugar 11, Protein 11.6
BAMBOO SHOOTS WITH BLACK BEAN SAUCE
Cousin Louis and my father have become bamboo enthusiasts. Louis has planted his first acre of black bamboo to see how it does as a field crop. It is used as an ornamental and in several developing fiber markets. My father even ordered a special bamboo saw from Japan to trim his ever-expanding collection of bamboo varieties. Bamboo shoots are edible and it is a once-a-year treat to get them freshly sprouted. You can also find fresh bamboo shoots in many Asian markets and specialty produce stands. The ones on the grocery shelf are always at the ready year-round.
Yield serves 4
Number Of Ingredients 9
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.
STIR FRIED FAVA BEANS AND BAMBO SHOOTS
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a saucepan of water to a boil. Lightly salt the water. Add the fava beans and simmer for 8 to 10 minutes or until the skins of the beans split open. Drain the beans and refresh in cold water. Remove from cold water and remove skins. Discard skins. Drain bamboo shoots.
- In a wok heat oil and add beans and bamboo shoots. Stir fry for about 2 minutes. Add stock and salt and allow to heat through for about 2 minutes.
- In a bowl combine cornstarch and water and stir until cornstarch dissolves. Add cornstarch to mixture and continue to cook until thickened. Drizzle with sesame oil. Serve with white rice. Garnish with Chinese parsley
GREEN BEANS AND BAMBOO SHOOTS
Make and share this Green Beans and Bamboo Shoots recipe from Food.com.
Provided by Hadice
Categories Beans
Time 8m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cover and microwave frozen green beans in 1-qt casserole on high (100%) until tender, 6 to 7 minutes, drain.
- Stir in remaining ingredients.
- Microwave uncovered until hot, about 1 minute.
SOY BEANS WITH BAMBOO SHOOTS
Most American's aren't familiar with fresh soy beans (edamame) in Chinese cooking. Here's your chance to try a dish. Don't use sliced bamboo shoots, as you have to shred them. You can serve this hot or cold.
Provided by alvinakatz
Categories Chinese
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Shred bamboo shoots.
- Remove membrane from soy beans by rubbing and rinse.
- Bring all ingredients except soy beans and bamboo shoots to a boil.
- Add soy beans and bamboo shoots.
- When it boils again, turn heat low and simmer for 1/2 hour, adding water to keep from burning.
- Remove from heat.
- Sprinkle with sesame oil.
Nutrition Facts : Calories 263.9, Fat 10.7, SaturatedFat 1.6, Sodium 682.4, Carbohydrate 24.6, Fiber 10.3, Sugar 12.6, Protein 24.1
BAMBOO SHOOTS WITH BEAN CURD
This is another easy side dish to have with your Chinese night dinners. Note: if using fresh Bamboo Shoots boil in water for 30 minutes. Also soak mushrooms in wram water for 20 minutes
Provided by daisygrl64
Categories Greens
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
BEANS AND BAMBOO SHOOTS TARKARI
This Nepali dish is prepared with soaked black-eyed beans and fermented bamboo shoots curried in spices.
Provided by Tulsi Regmi
Categories Potato
Time 1h
Yield 3 serving(s)
Number Of Ingredients 16
Steps:
- In a frying pan, heat three tablespoons of oil.
- Fry bamboo shoots until light brown; reserve on a plate.
- In a sauce pan heat oil, fry dried red chilies until dark.
- Add onions and sauté until light brown.
- Add curry powder, chili powder, ginger, garlic, whole mustard paste, salt and pepper.
- Fry for one minute over low heat.
- Add potatoes to the onion mixture and sauté for five minutes on medium heat.
- Sprinkle water if it starts to burn.
- Add soaked beans, sautéed bamboo shoots, tomatoes and broth to the potatoes mixture; stir well.
- Bring to a boil, and let simmer for 15-20 min.
- over low heat until potatoes are fork-tender, and the gravy has attained its desired consistency.
- Garnish with chopped cilantro.
- Serve with rice or roti (flat bread).
Nutrition Facts : Calories 475.4, Fat 29.1, SaturatedFat 4, Cholesterol 0.3, Sodium 722.2, Carbohydrate 48.4, Fiber 10, Sugar 10.7, Protein 10.5
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