canned bamboo shoots, 2 green Onions, 2 TSP (10ml) rice wine, 2 TSP (10ml) light soy sauce, 1 TSP (5g) sugar, 1/2 TSP (3g) chicken essence, 2 TBSPS oil (30ml)
1.Peel the bamboo shoots off the shell and cut off the old roots. Clean them thoroughly.
Clean the shallots and cut them into scallions.
2.Add bamboo shoots and stir-fry for 4 minutes. Stir in rice wine, raw soy sauce and sugar.
3. Open the lid of the pot, add chicken essence and sprinkle with chive flowers.
1.Besides fresh bamboo shoots, you can also use winter bamboo shoots to make this dish the same way.
2.If you use fresh winter bamboo shoots, you'd better boil them in water before cooking to remove the bitter taste.
3.You can also add shiitake mushrooms to cook.
4. The bamboo shoots are fresh, tender, yellow or white in texture, while the winter bamboo shoots are slightly white in yellow.