Gingered Bamboo and Vegetable Stir-Fry Ingredients:
1/2 cup chicken broth
2 Tbs. cooking sherry
1 tsp. sugar
1 Tbs. soy sauce
2 Tbs. cornstarch
1/4 cup plum sauce
1/4 lb. fresh shiitake mushrooms
3 Tbs. vegetable oil
1 medium carrot, thinly sliced diagonally
1 cup daikon, julienned
2 cups Napa cabbage, thinly sliced
3 garlic cloves, minced
1 tsp. fresh ginger root, peeled and minced
8-oz. can sliced bamboo shoots, drained
1 lb. fresh chow mien noodles
peanut oil and additional soy sauce for cooking noodles
Preparation:
Add oil to hot wok. When hot, stir-fry carrots two minutes. Add daikon and stir-fry two more minutes. While vegetables are cooking, combine chicken broth, sherry, sugar, soy sauce, cornstarch and plum sauce in a bowl and mix well.
Heat oil in skillet. Add noodles and stir-fry just until crispy. Then add some soy sauce and cook one additional minute.
Add mushrooms, cabbage, garlic and ginger to the wok. Stir-fry two minutes. Add bamboo shoots and heat to warm, about one minute. Add sauce mixture to vegetables and cook until thickened. Place noodles on center of plate and top with vegetables and sauce.
* Notes: Bamboo is an important vegetable in daily meals in China, Taiwan and Southeast Asia. Shoots are sold fresh, although in the United States the canned variety is usually all that is available, but fresh bamboo can occasionally be found at an Asian market. Australia is becoming a major producer of culinary bamboo.
The central shoot of the plant is brown and shaped like a narrow football. It is shaved to reveal the white central core, which is then parboiled to destroy the hydrocyanic acid (a bitter poison), within. Finally it is cooked again for just five minutes in fresh water.
Yield: 4 servings
Nutritional Information
(based on a single serving)
calories: 247.6
fat: 11.1 g
saturated fat:1.4 g
percentage of calories from fat: 38.3
sodium: 426 m
