Sweet Bamboo Shoots with Chili Oyster Sauce

Overview

The sweet bamboo shoots were given to me by a friend and were too much to finish in one meal. Bamboo shoots left overnight will age and lose their original flavor, so I removed the bamboo shoots, steamed them and refrigerated them so that I could eat them the next day, and the sweet and delicious taste was not reduced at all. Sweet bamboo shoots are thick and white, with a sweet and delicious taste, refreshing and delicious, and rich in nutrients. Whether eaten fresh, stir-fried, roasted, simmered, or made into soup, according to analysis, the sugar content of fresh bamboo shoots is 4.05%, the protein content is 2.78%, and the glutamic acid content is 3.7% (dry weight ratio). It is one of the bamboo species with the largest shoot body and the highest sugar and glutamate content among the 30 kinds of domestic bamboo shoots. Sweet bamboo shoots contain a large amount of active crude fiber, seventeen kinds of free amino acids necessary for the human body and a variety of trace elements. The bamboo shoots have thick meat, crisp and tender texture, sweet and refreshing taste, and extremely high nutritional value. Moreover, its active fiber can promote gastrointestinal motility, remove toxic substances accumulated in the human body, prevent cancer of the digestive system, and play a role in weight loss and beauty. It is a nutritional product with health care functions.

Tags

• hot dishes
• home cooking
• common dishes
• healthy recipes
• lose weight
• breast enlargement
• chili
• light soy sauce
• oil
• oyster sauce
• steamed sweet bamboo shoots
• zanthoxylum bungeanum

Ingredients

Steps

1. 1 Peel off the bamboo shoots, wash them, put them in a steamer and steam them for half an hour.

   

2. 2 Let the steamed bamboo shoots cool and cut into thin slices.

   

3. 3 Arrange the sliced bamboo shoots on a plate and set aside.

   

4. 4 Cut the pepper into small circles with a diagonal knife and prepare some peppercorns.

   

5. 5 Heat the wok, add the cold oil and stir-fry the chili and Sichuan peppercorns over low heat until fragrant.

   

6. 6 Add two spoons of oyster sauce and one spoon of light soy sauce and stir-fry until fragrant.

   

7. 7 Pour the chili-flavored oyster sauce onto the piled bamboo shoots and mix well when eating.