Recipe - Fried Bamboo Shoots Jiangsu-Zhejiang Style

Three fourths pound Fresh winter bamboo shoots
2 One half ounce Xuelihong (preserved mustard
green)
1 One half cup Vegetable oil for
deepfrying
One half teaspoon Msg

1. Remove the husks from the bamboo shoots. Rollcut into diamondshaped
chunks. Soak xuelihong in water for 5 minutes to reduce its saltiness.
Squeeze out the excess water and cut into 1 One half inch pieces.

2. Heat the oil in wok to about 400, or until a piece of scallion green or
ginger browns quickly when tossed into the oil and haze rises above the oil
surface. Add xuelihong and deepfry for 30 seconds. Remove and drain. Add
the bamboo shoots and turn the heat low. Deepfry the bamboo shoots for 30
seconds, then raise the heat to high and deepfry for 3 minutes, or until
brown outside and tender inside. Remove and drain. Return xuelihong to the
oil and deepfry for 5 minutes. Remove and drain.

3. Pour all the oil out of the wok. Add xuelihong and bamboo shoots.
Stirfry to blend, then sprinkle with the MSG. Remove and serve.
Posted to recipeludigest Volume 01 Number 233 by James and Susan Kirkland
kirkland@gj.net on Nov 09, 1997