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Ingredientes
- 3/4 lb Fresh winter bamboo shoots
- 2 1/2 ounce Xuelihong (preserved mustard green)
- 1 1/2 c. Vegetable oil for deep-frying
- 1/2 tsp Msg
Direcciones
- 1. Remove the husks from the bamboo shoots. Roll-cut into diamond-shaped chunks. Soak xuelihong in water for 5 min to reduce its saltiness.
- Squeeze out the excess water and cut into 1 1/2 inch pcs.
- 2. Heat the oil in wok to about 400, or possibly till a piece of scallion green or possibly ginger browns quickly when tossed into the oil and haze rises above the oil surface. Add in xuelihong and deep-fry for 30 seconds. Remove and drain. Add in the bamboo shoots and turn the heat low. Deep-fry the bamboo shoots for 30 seconds, then raise the heat to high and deep-fry for 3 min, or possibly till brown outside and tender inside. Remove and drain. Return xuelihong to the oil and deep-fry for 5 min. Remove and drain.
- 3. Pour all the oil out of the wok. Add in xuelihong and bamboo shoots.
- Stir-fry to blend, then sprinkle with the MSG. Remove and serve.
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