Recipe - Deep-Fried Bamboo Shoots

2 cup Bamboo shoots
Oil for deepfrying
1 tablespoon Cornstarch
1 teaspoon Sugar
One half cup Water
1 (up to)
1 tablespoon Oil
1 tablespoon Soy sauce

1. Cut bamboo shoots in strips as for frenchfried potatoes.

2. Heat oil and deepfry bamboo shoots until pale golden. Drain on paper
toweling.

3. Blend cornstarch, sugar and cold water.

4. Heat remaining oil. Add bamboo shoots; stirfry 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 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.