Bamboo Chinese Salad
1 large head of bibb lettuce
1 large head of Boston lettuce
2 stalks Chinse cabbage
8 ounces parboiled bamboo shoots
1 cup bean spouts
1/2 cup soy French dressing
Rinse lettuce and cabbage leaves. Break into bite-size pieces. Place in plastic bag or tightly covered container. Store in refrigerator 4 to 6 hours or overnight to crisp. Drain water chestnuts, bamboo shoots and bean sprouts. Rinse with cold water. Drain thoroughly. Thinly slice the water chestnuts. Carefully pat greens dry with towel. Place in wooden bowl. Cover with Soy French Dressing. Toss lightly until all ingredients are coated.
Bamboo Shoots And Rice
1 cup parboiled bamboo shoots
2 cups rice
1 bunch parsley
1/2 cup deep-fried bean curd
2 1/4 cups dashi
1 1/2 tablespoons light soy sauce
pinch of salt
Slice bamboo shoots in rectangular pieces and boil in light beef broth long enough to impart flavor. Cut bean curd into same-size pieces as bamboo. Wash rice well. Transfer to collander and drain. Put ingredients into rice cooker or pot; add liquid ingredients and mix. Cook and when rice has cooked, mix, stirring from the bottom.
Garnish each serving with sprigs of parsley.
Bamboo Shoots and Green Beans
1 cup parboiled sliced bamboo shoots
½ pound fresh green beans
½ tablespoon vegetable oil
½ medium onion, thinly sliced
1 tablespoon dried shrimp or 1 tablespoon oyster sauce
Snip beans and cut them diagonally in 1 inch pieces.
Heat oil and fry onion and shrimp (oyster sauce).
Salt to taste.
Add green beans and 2 tablespoons water. Stir-fry for an additional 5 minutes.
Add bamboo shoots and stir-fry 5 minutes longer.
Bamboo Shoots and Green Beans II
1 pound parboiled bamboo shoots
10 oz (1 pk) frozen green beans
1 tablespoon margarine or butter
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground ginger
Green beans should be French cut. Cut bamboo shoots into 1/2-inch pieces. Cover and microwave frozen green beans in 1-qt casserole on high (100%) for 3 minutes then add bamboo shoots and continue to microwave until tender, 4 to 5 minutes, drain. Stir in remaining ingredients. Microwave uncovered until hot, about 1 minute.
Bamboo Shoots and Mushrooms
"Fried Two Winters"
1 bamboo shoot, parboiled, cut diagonally into 1-inch pieces
4 tablespoons oil
4 ounces dried black mushrooms, soaked in boiling water 20 minutes, stems removed
1/2 teaspoon salt
2 tablespoons dark soy sauce
1/2 cup chicken stock
1 teaspoon sugar
1 teaspoon cornstarch, dissolved into 2 teaspoons water
Stir-fry bamboo shoot and mushrooms in heated oil 1 minute. Add salt, soy sauce, and stock. Lower to moderate heat and cook 10 minutes. Turn to high heat. Add sugar. Thicken with dissolved cornstarch.
Serve hot or cold.
This dish is also called "fried two winters" because the word for winter in Chinese is tung. Mushrooms are called tung sun and bamboo shoots, tung ku. Thus, two winters.
Serves: 4 to 6
Bamboo Shoots and Mushrooms II
Bamboo shoots parboiled
Winter mushrooms soaked
"Bak choi" parboiled
Use approximately equal parts bamboo shoots and mushrooms. Slice bamboo shoots in 1/8-inch bite-sized rectangles. Squeeze the mushrooms dry (saving the liquid for braising later). Briefly deep-fry bamboo shoots and mushrooms in a small amount of oil; then remove. Fry a piece of ginger and cook until fragrant. Add back the mushrooms and shoots with a little wine. Season with soy sauce and a dash of sugar. Add stock (with mushroom soaking liquid); cover and simmer vigorously until liquid reduces; thicken with cornstarch if needed.
Serve over cooked bak choi or cabbage.
Bamboo Shoots and Vegetables
4 ounces winter bamboo shoots
4 ounces mushrooms (your choice)
4 ounces hairlike sea-weed
4 ounces bean curd or tofu
4 ounces black fungus
1 ounce green peppers
1 ounce carrots
1 ounce oil gluten
1 ounce potato chips
2 tablespoons vegetable oil
1/2 ounce ginger (chopped)
2 tablespoons wine
1 tablespoon soy sauce
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon MSG
1/2 teaspoon cornstarch mixed in 1 tablespoon water
1 tablespoon sesame oil
Cut the mushrooms, carrots and bamboo shoots into pieces. Tear up the black fungus, oil gluten and green peppers. Heat vegetable oil and flavor with chopped ginger, then drop in the ingredients, stir-fry, add wine, soy sauce, sugar, salt and MSG, thicken with cornstarch and water then sprinkle on sesame oil.
Bamboo Shoots with Chinese Mixed Vegetables
1 teaspoon vegetable oil
1 thin slice gingerroot
1 clove garlic, crushed
2 cups Chinese cabbage, chopped
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon MSG (optional)
1/4 cup canned chicken broth
1/2 cup pea pods
1/2 cup sliced cooked bamboo shoots
1/2 cup thinly sliced mushrooms
Preheat a wok and swirl the vegetable oil around inside. Rub bottom and sides with the gingerroot and garlic and discard. Place cabbage in wok and stir. Add salt, sugar, MSG and chicken broth. Stir and cover; cook for 3 minutes. Add the peas pods, bamboo shoots and mushrooms. Stir about 30 second and serve.
Bamboo Shoots with Mushrooms, Logans & Cherries
1/2 pound fresh mushrooms
1 small carrot
1 teaspoon shredded ginger
salt to taste
1/2 teaspoon MSG
1/4 cup parboiled winter bamboo shoots
1/8 cup green soybeans
2 egg whites
1/4 cup all purpose flour
1/2 teaspoon baking powder
wine to taste
1 cup vegetable, beef or chicken stock
1 teaspoon cornstarch
Cut each mushroom into a shrimp-shape. Wash and dice the carrots and winter bamboo shoots. Mix egg white, flour and baking powder into a paste. Coat the "shrimps" with the paste and deep-fry in heated oil until golden. Leave a little oil in the wok; add shredded ginger, carrots, bamboo shoots, green soybeans, salt, MSG, cooking wine and soup-stock; bring to the boil. Thicken with cornstarch and drop in the "shrimps", toss twice and transfer to a plate, surround with logans and cherries.
Bamboo Shoots with Seaweed and Rice
1/2 cup parboiled bamboo shoots
light-colored soy sauce
Rinse uncooked rice, drain and set aside in a strainer. Combine water and the seasonings in a sauce pan. Cut bamboo shoots into small pieces and briefly boil in the seasoning mixture. After it cools down, remove bamboo shoots from the sauce. Add water to the sauce to match the volume of the rice, combine with the rice and the bamboo shoots in a rice cooker and turn it on. After boiling wakame seaweed in water briefly, soak in cold water and cut into small pieces. Squeeze dry and mix in cooked rice.
Bamboo and Tofu
"Kaeng Khieo Wan Tao Hu"
1 pack hard tofu
2 tablespoons green curry paste
1/2 cup snow peas
4 green chilis
3 tablespoons fish sauce
2 tablespoons sugar
14 ounces coconut milk
1/3 cup water
4 ounces parboiled bamboo shoots
Slice chilis into strips. Cut tofu. Heat large sauce pan over medium high heat. Add 1/2 cup of coconut milk, green curry paste, fish sauce and sugar. Stir for 3 minutes. Add another 1/2 cup of coconut milk and bamboo shoots. Turn heat to high and stir for 2 minutes. Add remainder of coconut milk and water. Allow to boil for 8 minutes. Add snow peas, basil, chilies, and tofu. Stir together.
Remove from stove and place on serving dish.
Bamboo and Vegetable Stir-fry
3 ounces bamboo shoots, julienned
1 large onion, coarsely chopped
2 green onions, coarsely chopped
4 1/8 inch slices of ginger
1/2 small zucchini, julienned
1/2 small yellow squash, julienned
3 ounces water chestnuts, julienned
1/2 medium onion, julienned
2 teaspoons red pepper paste
4 dried chili peppers
2 cloves garlic
5 button mushrooms, sliced
1 1/2 tablespoons vegetable oil
1 1/2 cups water
2 tablespoons cider vinegar
2 tablespoons soy sauce
1 teaspoon honey
1 teaspoon cornstarch
4 cups water
Boil 4 cups of water in a medium pot. Add onions, and ginger. Bring to a boil, reduce heat and simmer for 1 1/2 hours. Heat wok over high heat. Add oil. Add onions, squash, and zucchini. Stir for 2 minutes. Add red pepper paste and peppers. Stir thoroughly. Add remaining veggies. Stir for 2 minutes. Add water and liquid from onion/ginger stock. Simmer for 30 minutes. Add juice of 1 lemon, vinegar, honey, and pepper. Adjust seasonings. Add cornstarch dissolved in a little water. Stir well and let cook for 2 minutes.
Braised Bamboo Shoots and Fungus
1 3/4 pound fungus
1/2 pound winter bamboo shoots
2 cloves fresh garlic
1 teaspoon ginger
Rinse the fungus, stir-fry in hot oil with scallion and ginger, simmer for 10 minutes.
Put some oil in the wok. When the oil is hot, drop in winter bamboo shoots and stir-fry till the shoots turn slightly yellow.
Drop in the fungus and simmer for a while.
Add some seasonings and thicken with cornstarch solution.
Fried Bamboo Shoots
1 pound fresh parboiled bamboo shoots
2 1/2 ounces mustard greens
1 1/2 cups vegetable oil for deep-frying
1/2 teaspoon MSG
Roll-cut the bamboo shoots into diamond-shaped chunks. Cut greens into 2-inch pieces. Heat the oil in a wok to about 400°F. Add greens and fry for 1/2 minute. Remove and drain. Add the bamboo shoots and turn the heat to low. Deep-fry the bamboo shoots for 1/2 minute, then raise the heat to high and deep-fry for 3 minutes, or until brown outside and tender inside. Remove and drain. Return greens to the oil and deep-fry for an additional 5 minutes. Remove and drain. Pour all the oil out of the wok. Add greens and bamboo shoots and MSG, stir-fry to blend, remove and serve.
Sautéed Bamboo Shoots
1 pound parboiled bamboo shoots (cut into slivers)
½ pound pork
3 tablespoons oil
1 small yellow onion, chopped
1 ½ tablespoons soy sauce
Heat oil in a skillet until very hot. Add the pork and onion and brown. Add the soy sauce and reduce by ¼. Add the bamboo shoots, mix gently and cook covered for about 10 more minutes.
Simmered Bamboo Shoots
Takenoko no nimono
2 prepared bamboo shoots
1 2/3 cups soup stock
sake, mirin, soy sauce, salt
Cut bamboo shoots into 1/2 inch strips.
Boil 1 2/3 cups soup stock, add bamboo shoots, 2 tablespoons sake, 1 tablespoon mirin and a pinch of salt and soy sauce, reduce the heat and simmer until broth soaks into bomboo shoots.
Ten Vegetables Stir-Fry
 bean sprout
 parboiled bamboo shoots
 Chinese mushroom
 golden mushroom
 bean curd strips
 sweet pickles
 dried tiger lily flower
 mustard green root
Use equal amounts of above. Substitute where necessary.
Use warm water to reconstitute dried vegetables. Cut everything into thin 2-inch long strips. Use cooking oil with high heat to stir fry celery, bean sprouts and carrots together until they become soft. Put some salt in it. Then, take them up and put them aside. Reheat the wok, put in a bowl of pure sesame oil, stir fry the bamboo shoots and Chinese mushrooms for two minutes then add golden mushrooms, bean curd, pickles, tiger lily flower, mustard root and two teaspoons of sugar, continue to stir-fry 5 to 10 minutes. Add more salt or sugar if needed. Add celery, bean sprouts, carrots back to the wok; stir fry all of them for another few minutes until they are evenly blended. Serve cold or warm.