Wednesday 18 / December / 2024
CHINESE GINGER CHICKEN WITH BAMBOO SHOOTS
Mix 1/3 cup soy sauce and 2 teaspoons ginger. Spray large skillet with vegetable spray. Add 2 whole chicken breasts, boned and skinned, cut in 1/4” strips and the sauce. Cook on high heat for approximately 4 minutes. Remove chicken. Drain 455g can bean sprouts, reserving liquid. Cook bean sprout liquid with 2 tablespoons cornstarch in skillet, stirring until thickened. Add 1/2 cup green onions, sliced in 1/4” pieces, 115g can mushroom slices, drained, 170g can bamboo shoots, drained and sliced, 255g packet frozen cut green beans, chicken and 1 cup water. Simmer until beans and chicken is done.
BROCCOLI, BAMBOO SHOOTS, AND STRAW MUSHROOMS
Peel and slice 680g fresh broccoli diagonally. Separate broccoli stems from flowerettes. Heat 3 tablespoons oil in wok over a high heat. Add broccoli and 1 teaspoon salt, 1/4 teaspoon MSG stirring constantly until the broccoli turns dark green. Remove to a boil. Heat 1 tablespoon oil in the same wok. Stir in 170g can bamboo shoots, sliced and 225g can straw mushrooms, then add 1 1/2 teaspoons salt, 1/4 teaspoon sugar, and mix well; serve.
SPINACH AND BAMBOO SHOOTS
Add 450g, roughly chopped spinach, 2 tablespoons canned bamboo shoots, thinly sliced, 2 teaspoons finely chopped fresh ginger, and 1 clove garlic, finely chopped to wok. Stir fry for 2 minutes with 4 tablespoons of vegetable stock. Mix 1 tablespoon soy sauce and 1 teaspoon corn flour. Add to wok and simmer until sauce thickens, about 1 minute. Serve hot.
CHICKEN WITH GREEN PEPPERS & BAMBOO SHOOTS
To make sauce: Simmer together 1 small onion, sliced, 1 tablespoon soy sauce, 2 tablespoons oyster sauce, 3/4 cup chicken broth, 1 teaspoon brown sugar, 1 teaspoon freshly grated ginger root, 1 tablespoon cornstarch in 2 tablespoons water for 8-10 minutes, stir occasionally. Meanwhile heat 1 tablespoon oil in wok; stir fry 1 large green pepper cubed, 3 minutes. Remove, stir-fry 1/4 cups sliced bamboo shoots and 115g small whole mushrooms 2-3 minutes. Reserve with green pepper. Add 2 whole chicken breast, skinned, boned and cut into pieces to fry pan. Stir-fry 3-4 minutes or until done. Return vegetables to pan with chicken. Add 1/2 cucumber, peeled and cut into chunks. Add sauce; heat through. Serve with rice.
SLICED BEEF WITH BAMBOO SHOOTS
Soak 4 large dried mushrooms in warm water for 20 minutes. Squeeze dry, remove the hard stalks and cut into quarters. Cut the 230g flank steak, thinly sliced into bite size pieces. Combine 2 teaspoons apple cider, 2 teaspoons of soy sauce, 1 egg white and 1 tablespoon cornstarch in a bowl. Add beef and toss to coat thoroughly. Heat 1/4 cup oil in a wok. Add beef and stir fry until just brown. Add 1/2 cup thinly sliced bamboo shoots and mushrooms and stir fry for a few seconds. Stir in 3 teaspoons soy sauce and pinch of ground black pepper. Transfer to a warmed serving dish and garnish with shredded 1 scallion if desired.—[email protected]
