bamboo shoot

Beef and Green Pepper Stir Fry (Chinjao Rosu) is an extremely popular dish in Japan—so much so that we have our own version! This a one-pan stir-fry full of flavor that comes together in less than 30 minutes.

Beef And Green Pepper Stir Fry (Chinjao Rosu)

½ lb thinly sliced beef (chuck or rib eye)

½ bamboo shoot ((120 g))

green bell pepper ((150 g with seeds))

garlic

ginger ((about 1 inch))

Tbsp neutral-flavored oil (vegetable, canola, etc) ((divided;

soy sauce

tsp sake

tsp sesame oil (roasted)

tsp potato starch/cornstarch

black pepper

½ Tbsp soy sauce

tsp sugar

tsp oyster sauce

Tbsp sake

Tbsp chicken stock/broth

Beef and Green Pepper Stir Fry (Chinjao Rosu)

Gather all the ingredients.

In a medium bowl, whisk together the marinade ingredients (soy sauce, sake, sesame oil, potato starch/corn starch, and freshly ground black pepper). Set aside.

In a small bowl, whisk together the sauce ingredients (soy sauce, sugar, oyster sauce, sake, chicken stock, and potato starch/corn starch). Set aside.

To Make the Marinade and Sauce

Slice the beef into thin strips (make sure to cut against the grain). Here, I use pre-sliced sukiyaki beef and cut it into strips. Sukiyaki beef is slightly thicker than Shabu Shabu beef.

Add the beef into the marinade and coat well with hand. Set aside.

To Prepare the Beef

Cut the bell pepper into thin strips. If your bell pepper is tall, cut in half widthwise.

Cut the bamboo shoot into thin strips, similar to beef and bell pepper. If the bamboo shoot is too long, cut in half widthwise. Find the best way to cut it into thin equal-length strips. Here, I cut into thin slabs first.

The bamboo shoot has a hollow inside, and it’s hard to cut it into all uniform strips, but do your best.

Mince the ginger and crush (press) garlic cloves.

To Cut the Vegetables

Heat the wok on medium-high heat, and when it’s hot, add 1 Tbsp oil and coat the wok well with oil.

Add the green pepper and stir fry for 5 minutes or until slightly tender. The bamboo shoot is pre-boiled, so it is not necessary to cook for a long time. Therefore, make sure to cook the green pepper properly at this stage.

Add the bamboo shoot and stir fry for 2-3 minutes, or until tender. Turn off the heat, and transfer to a plate.

Turn the heat back on to medium, and add 1 Tbsp oil, ginger, and garlic. Stir fry until fragrant.

Add the beef, and stir fry until almost no longer pink.

Add the stir-fried vegetables back in the wok, and stir fry everything to combine.

Whisk and pour the sauce over the meat and veggies. The starch in the sauce will thicken as it is heated, so quickly toss everything together one last time.

Remove from heat and transfer to a plate. Serve with steamed rice and enjoy!

To Stir Fry

You can store the leftover in an airtight container and refrigerate for up to 3-4 days.

To Store

This green curry is made in the slow cooker which means you can put it on to cook well in advance and relax for the rest of the day.

Green chicken curry

chicken

bamboo shoots, drained

baby corn

kaffir lime leaves, torn in half

x coconut milk

green curry paste (see note)

milliliters (1/2 cup) Massel chicken style liquid stock

(loosely packed) fresh basil leaves

brown sugar

tsp fish sauce

basil

white rice,

Lime wedges, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5599498657001&=domain=taste

5348771529001-5599498657001

This green chicken curry uses fragrant lime leaves, lemon grass and galangal.

coconut cream

coconut milk

kaffir lime leaves

water chestnuts, drained

snow peas,

asparagus, trimmed,

tbsp fish sauce

tbsp finely chopped palm sugar

tbsp green peppercorns

coriander leaves

jasmine

green chillies, seeded (if desired), coarsely chopped

coriander

tbsp finely chopped fresh galangal

purple Asian shallots, finely chopped

garlic cloves, finely chopped

lemon

tsp finely grated lime rind

shrimp paste

tsp coriander

tsp cumin

tsp turmeric

tsp salt

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A replication of the dish from Genshin Impact. Which is basically the exact same as the real life recipe.

Slow Cooked Bamboo Shoot Soup 腌笃鲜 Yān dǔ xiān

g Jinhua Ham

300 g Pork Belly

Bamboo Shoots

g Tofu Sheets

Tbsp Goji Berries

Rice wine/shaoxing wine

ginger

spring onion (reserve some tops for garnish)

Water (enough to cover, as needed)

Soak Jinhua Ham for at least 2 hours in warm water. Then discard the water. If using other ham, skip this step.

Cut 300g of pork belly to the desired shape. Put pork belly in a pot of water andturn on the heat. When it starts boiling and white foam can be seen, reserve the pork and discard the water. This step is very common in	Chinese cooking to remove odour, blood and other things like the foam seen.

Make a few slices of ginger and tie the spring onion into a knot. Throw in the soaked Jinhua ham, blanched pork belly, ginger and spring onion into a pot of fresh water (using claypot is more traditional, and the flavour may be different). Make sure the water is enough to cover the ingredients.

Stew on low heat, covered, for 1 hour.

Prepare the Tofu Sheets by cutting a small rectangular shape for every piece of	tofu knots (百页结) you are making. Fold it in half, twist it, then	make a knot. You can use as many as you want, but I made about a dozen.

Cut the bamboo shoot into the desired shape. If using packaged bamboo,	boil them in water for 3-5 minutes to remove the sour taste from oxalic acid.

Put in the tofu knots and bamboo shoot into the stewing pot. Top up	water as needed. Let it stew for another hour to two hour.

When the hour is up, taste the soup and adjust the saltiness accordingly.

Take	out the ham and slice to the desired shape.

Serve. Use tofu knots and less photogenic bamboo shoots as a base to prop up the meat and garnish.

This simple Thai stir-fry ticks all the boxes - it's speedy, super-healthy and extra tasty.

Stir-fried chicken with chilli, basil & bamboo shoots

lime juice

tbsp rice wine vinegar

tsp caster sugar

olive oil spray

chicken breast fillets, thinly sliced

garlic cloves, thinly sliced

red chilli, deseeded, thinly sliced

snake beans

x 225 grams can sliced bamboo shoots, drained

SunRice low-GI Rice, to serve

Thai basil leaves,

Braised bamboo shoots is a classic chinese recipe that we highly recommend you try cooking at home. The dish itself is vegetarian, but you can serve it with meat.

Braised Bamboo Shoots Recipe

450 g bamboo shoots (fresh

tsp brown sugar (preferably rock sugar, if available)

tsp Shaoxing wine (substitute it, if not available)

0.5 tsp dark soy sauce

water

Heat

Heat up vegetable oil in a wok (deep skillet) over medium heat.

Cook

Add ginger and cook for 30 seconds. Reduce heat and add sugar, making sure that it completely dissolves in the oil.

Stir-fry

Add chopped bamboo shoots and increase heat to high. Stir well and cook for a few minutes, until the bamboo pieces are browned around the edges.

Mix and stew

Add wine, both soy sauces and water. Mix it well, cover the pot with the lid and stew everything for around 10 minutes over medium heat.

Evaporate

Remove the lid and increase the heat to evaporate excess water.

Stir and serve

When the bamboo shoots is completely cooked, add a couple of drops of oil and stir. Serve as a vegetarian main course or with a meat side dish.

This Cambodian Traditional Bamboo Soup Recipe is very easy to make and absolutely delicious. Back home, we use mainly fresh bamboo shoots with cat fis...



Cambodian Traditional Bamboo Soup Recipe

water chicken broth

fish

lbs (450 gram) of fresh bamboo shoots sliced thin (if you use fresh peel the outside off)

rice

rice spoon

sugar (up to you)

chicken powder

Fish sauce to your taste

Msg (optional)

chili leaves

Saoum

lemongrass

rhizome (like finger roots)

salt

If you use fresh bamboo parboiled and wash with cold water because fresh bamboo taste kind of bitter

In a soup pot boil the raw rice with water until the rice is soft then add chicken broth, kroeung, bamboo,

Then add fish, prahok, sugar, chicken powder, msg, fish sauce to your taste continue to cook for 2 minutes until the flavor come together.

Turn the heat off add chili leaves or Saoum for garnish

If you're looking for a unique way to prepare your chicken tonight, this Jasmine tea smoked chicken is the recipe for you

Jasmine Tea Smoked Chicken

½ tbsp Sichuan peppercorns

cinnamon

star anise

tsp white pepper

½ tbsp sea salt flakes

jasmine rice

jasmine tea leaves

½ tbsp dark soy sauce

½ tbsp white soy sauce

½ tbsp oyster sauce

½ tbsp honey

rice wine vinegar

caster sugar

salt flakes

Lebanese cucumber, diced

grapeseed oil

button mushrooms

carrot

bamboo shoots

radish, trimmed

Cucumber Pickle

baby cos lettuce,

banana leaves

My Menma recipe is a quick and simple shortcut to make this classic ramen topping at home. We thinly slice bamboo shoots and simmer them in a soy-based sauce that&#039;s sweet, nutty, and slightly spicy. Add a crunchy and savory bite to your ramen, stir-fries, and mixed rice with these seasoned bamboo shoots.

Menma (Seasoned Bamboo Shoot)

Diamond Crystal kosher salt

Tbsp toasted sesame oil

Tbsp sugar

chicken stock/broth

½ tsp la-yu (Japanese chili oil) ((optional,

Open 1 package boiled bamboo shoot and cut the bamboo shoot in half lengthwise. Lay each half with the cut side up and slice widthwise into half circles. Use the bamboo shoot segments as a guide and cut on either side of the segments. I cut my slices about ⅛ inch (3 mm) thick. If you see a white, gritty substance on the bamboo, wash it off under cold water. While the substance is edible, we remove it for a more attractive presentation.

Next, lay the half-round slices flat. Then, cut them once more the long way to make long slabs. I like to stack the half-circle slices and cut several at a time.

Cut in half any very long slabs into shorter pieces. (Aim for bite-sized pieces that are easy to pick up with chopsticks.) Now, spread them out into a single layer.

Sprinkle Diamond Crystal kosher salt over the bamboo shoots and gently massage them. Set aside for 15 minutes.

Once the bamboo shoots become more flexible, rinse them under cold water and pat dry with a paper towel.

Heat a medium saucepan on medium. When the pot is hot, add 1 Tbsp toasted sesame oil and the bamboo shoot slabs. Sauté the bamboo shoots until well coated with the oil.

Add 2 Tbsp sugar and 2 Tbsp soy sauce and mix it all together.

Add ¾ cup chicken stock/broth and bring it to a boil.

Once boiling, reduce the heat to a gentle simmer and place an otoshibuta (drop lid) on top of the bamboo shoots. Cook until the liquid is almost gone.

When the liquid is nearly gone, add ½ tsp la-yu (Japanese chili oil), if you‘re using any. Turn off the heat and transfer the Menma to a jar to cool.

To Simmer

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Top 9 bamboo shoot recipes from across the web

The most viewed bamboo shoot recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beef And Green Pepper Stir Fry (Chi...

Green chicken curry

Green chicken curry

Slow Cooked Bamboo Shoot Soup 腌笃鲜 Y...

Stir-fried chicken with chilli, bas...

Braised Bamboo Shoots Recipe

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The most viewed bamboo shoot recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine