


Stir Fried Potherb Mustard and Bamboo Shoots
[caption id="attachment_651" align="alignleft" width="150" caption="Potherb Mustard and Bamboo Shoots"][/caption] Introduction: Potherb mustard ...

Potherb Mustard and Bamboo Shoots
Introduction:
Potherb mustard is a very rare name. And I have to admit that it is also a vegetable that I didn’t know until I come to the southern part of China. However, this vegetable has always been there. They are often cooked in the form of mince and pickle. So I think I had probably eaten it without knowing the exact name.
Ingredients:
Bamboo Shoot (reaped in winter): 350 g
Potherb mustard: 150 g
Seasonings:
Vegetable oil: 50 g
Starch (mixed with water): 10 g
Salt: 5 g
White sugar: 4 g
MSG: 1 g
Cooking wine: 15 g
Minced ginger: 1 teaspoon
Preparation Work:
1. Wash the potherb mustard clean with water, remove the roots and old leaves, and cut into short pieces;
2. Remove the scale from the bamboo shoot, remove the old hard bottom part, rinse it clean and slice it;
3. Get the melted starch and minced ginger ready.
Cooking Steps:
1. Clean the wok and put it on high heat or full flame;
2. Pour 35 g vegetable oil into the wok when it gets dry;
3. Pour the bamboo shoot slices into the wok when the oil gets hot;
4. Add in some cooking wine, stir fry for 2 minutes and dish out;
5. Pour the rest of the vegetable oil into the wok;
6. Drop the minced ginger into the wok when the oil is hot from heat;
7. Pour the potherb mustard pieces into the wok and stir fry briefly;
8. Drop the stir-fried bamboo shoot slices into the wok;
9. Add in salt and white sugar, pour half a bowel water into the wok and cover it with a lid;
10. Turn to low heat and wait around 3 minutes until the bamboo shoot slices are done;
11. Add in MSG and thicken the soup with melted starch.
12. Ready for serving.
Cooking Tips:
I don’t have much to say about the cooking of this recipe except that the potherb mustard will get dark in color after simmering with low heat. So if I cook this recipe again, I will stir-fry the sliced bamboo shoots a little bit longer in the first place.
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- Stir Fried Mizuna with Bamboo Shoots and Shiitake Mushrooms
- Shepherd’s-purse and Bamboo Shoots
- Hot and Sour Soup Recipe – Daikon Radish
- Stir-fried Pea Shoots
- Stir-fried Water Chestnuts with Pea Shoots
- Stir Fried Five-Dices
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