Chinese food

How to prepare fried broccoli and bamboo shoots


When the pressure of “What’s for dinner” mounts and you’re looking for a fishy side and tasty vegetables to add to the table, turn to the salad bar or produce department for pre-cut broccoli florets. Keep a box of bamboo shoots in your closet for such an occasion. They add crunch to this dish.

2 tablespoons of vegetable oil
1 slice of peeled fresh ginger, about the size of a quarter
Kosher salt
4 cups of broccoli florets
2 tablespoons of water
2 cloves of garlic, chopped
1 can (8 ounces) bamboo shoots, sliced, rinsed, and drained
1 tablespoon light soy sauce
1 teaspoon of sesame oil
2 teaspoons of toasted sesame seeds

  1. Warmth a wok over medium-high warmth until a drop of water sizzles and vanishes on contact. Pour in the vegetable oil and stir to coat the bottom of the wok. Season the oil by adding a slice of ginger and a pinch of salt. Let the ginger sizzle in the oil for about 30 seconds, swirling.
  2. Add the broccoli and stir-fry for 2 minutes until it turns bright green. Add the water and cover the prospect 2 minutes to steam the broccoli.
  3. Remove the lid, add the garlic and continue stir-frying for 30 seconds. Add the bamboo shoots and continue stir-frying for another 30 seconds.
  4. Stir in the light soybean and sesame oil. Serve on a warmed platter and embellishment with sesame seeds.

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