Tag Archives: Bamboo

We consume bamboo shoots in Asia for thousands of years. The leaves are also edible, the heart and the sweet liquid that flows notched rods.
The texture is reminiscent of apple, taste evokes the artichoke. Like asparagus, they are harvested when they point to the ground. All the bamboo shoots are edible matter what their species. The bamboo shoots can also be dried or canned.

Bamboo is also suitable for medicinal properties quite extraordinary: the fight against asthma, hemoptysis and hemorrhoids, the silica content in the bamboo has anti-poison.

All bamboo shoots are edible, rich in vitamins A, C, B1 and B2 but taste quality varies. The shoots must be picked very young and free of their sheaths, some species are eaten raw, roasted and the other accommodated in many ways. The most popular species are Phyllostachys edulis, henonis, nigra, or sasa Nidularia kurilensis.

Pork in sweet and sour sauce

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Ingrédients :

  • 320 g of slices of pork
  • 100 g of lychees
  • 100 g of onions
  • 100 g of bamboo shoots
  • 10 cl of soybean oil

The marinade :

  • 1 ½ tablespoons of sake
  • 1 tablespoon of cornstarch
  • salt and pepper

Sauce :

  • 1 ½ tablespoons of soy sauce
  • 2 ½ tablespoons of rice vinegar
  • 40 g of sugar
  • 1 ½ tablespoons of sake
  • 16 cl of water
  • 1 ½ tablespoon of tomato paste
  • 1 teaspoon of cornstarch dissolved in a little water

Préparation :

Prepare the marinade then add the meat, mix well and marinate for 10 minutes.
Cut the onion and litchi in small pieces, then the bamboo of julienne.
Prepare the sauce by mixing all the ingredients and set aside.
Heat oil in a wok over high heat, then brown the pork, add the onion and bamboo shoots, stir and cook for 2 minutes covered.
Add lychees, stir and cook for 1 minutes always covered. Transfer to another bowl and set aside.
Pour the sauce into the wok and cook 3 minutes over medium heat, add the meat and the remaining ingredients and mix well so that everything is well blended.
Serve with white rice.

Tips : you can replace the lychee with pineapple.

Anecdotes : The sweet and sour pork is one of 10 dishes representative of Canton, and is very appreciate.
For Cantonese cuisine which is one of the “eight major regional cuisines of China,” sometimes grouped into four major families, is often considered the best in China, even in Asia. Among the regional Chinese cuisines, the Cantonese cuisine is the best known internationally.

Ba wan – meat ball

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Ingredients :

about 15 meatballs

For the skin:

  • 1 cup of rice flour
  • 400 g of yam flour
  • 6 1/5 cup of cold water

For the filling:

  • 400 g of minced pork
  • 8 dried shiitake mushrooms
  • 170 g dried bamboo shoots
  • 2 tablespoon of dried shrimp
  • 1 tablespoon of fried onion
  • 2 tablespoons of oil
  • 4 cloves garlic, minced

Marinades for pork:

  • 1 1/2 tablespoon of soy sauce
  • 1 teaspoon of sugar
  • 1/4 teaspoon of powder pepper
  • 1 tablespoon of cornstarch

Seasonings:

  • 1 tablespoons of cooking wine
  • 1 tablespoon of soy sauce
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of 5 spice

For the sauce:

    • 2 tablespoons of rice flour
    • 1 1/2 cups of water
    • 1 tablespoon of sugar
    • 1 tablespoon of Miso
    • 2 tablespoons of tomato ketchup

Preparation :
Mix rice flour and cold water in a saucepan. Whisk until all the rice flour is dissolved in water. Cook mixture over medium heat, stirring constantly until it begins to boil and thicken like glue. It takes about 30 minutes. Remove from heat and let cool and set aside.

To prepare the toppings. Marinate the ground pork with soy sauce, sugar, pepper and cornstarch for 2 hours.

Soak the dried mushrooms until wilted and dried bamboo shoots for 20 minutes, then blanch in boiling water. Soak the dried shrimp for 20 minutes.

Heat a pan with 2 tablespoons oil, add garlic, dried shrimp and mushrooms and saute 1 minute. Add the marinated pork and cook until pork is no longer pink. Add bamboo shoots and stir fry for 1 minute. Season with cooking wine, soy sauce, 5 spice, fried onions and salt. Stir and remove from heat and set aside.

Prepare small bowls and grease with a little oil. Sift flour yam. Add yam flour sifted into the mixture of glutinous rice that had cooled a little bit.
Initially, the texture has a rough appearance. Continue to mix until a smooth paste. Fill greased bowl with 2-3 tablespoons of mixture and spread it in the bowl.

fill to the brim , cover filling with the rice mixture and ensure that all the filling is covered. Repeat until all mixture is used.

Bring a saucepan of water to a boil. Place the bowls in a steamer basket and cook for 15 minutes.

Meanwhile, prepare sauce by mixing in a small pan, the rice flour, water, sugar, miso and ketchup. Cook over medium heat, stirring constantly, until a thick and sticky. The sauce will thicken.

When the cooking is complete, remove from heat and let cool for several minutes until dough is firmer.
Use a butter knife to unmold the meatball then use scissors to make an x by cutting above meatball.
Drizzle with sauce and sprinkle with chopped parsley and serve.

Tips : The stuffing varies in different regions of Taiwan. It can also be fried after have unmold the meatball.

Anecdotes: It is believed that ba-wan was first prepared in Beidou Township of Taiwan by a student named Fan Wànjū. She served as food for disaster relief from heavy flooding during the late Qing Dynasty (1644-1912). Since then, ba-wan has spread in different regions of Taiwan and is now considered by many as a national food.

Siu Mai or Shumai – Steamed raviolis

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Ingredients :
for 80 raviolis around

  • 450 g of ground pork
  • 1 box of bamboo shoots
  • 5 chinese mushrooms
  • 100 g of shrimp or crab
  • 1 tablespoon of sesame oil
  • 2 tablespoons of soy sauce
  • salt, pepper
  • 1 tablespoon of cornstarch
  • 1/4 cup of water (4 tablespoons)
  • a pack of Won-Ton paste
  • flour

Preparation :

Soak the mushrooms in water for 20 minutes to rehydrate them and then chopcoarsely. Cut bamboo shoots into small pieces.

Peel the shrimp, make a small cut on the back and remove the black vein, then cut into small pieces.

In a bowl, put ground meat, add bamboo shoots, mushrooms, shrimp, soy sauce, sesame oil, pepper, salt, cornstarch mixed with water first, then mix the whole.

Place a tablespoon of farce in the center of the wonton dough, punch the dough down and lightly tighten the top, put some flour on the bottom of the wonton dough to prevent them from not sticking during cooking.

Put the Siu May on a plate, leave them uncovered in the freezer to freeze them.

Place baking paper in the steamer basket and place the Sui Mai and cook 7-10 minutes.

Serve with soy sauce.

Astuces : You can decorate them with some lumpfish roe or a pea in the center.

Anecdotes : The Siu Mai is a variety of Dim Sum and there are plenty of variation across Asia. We give them also many different names: Shaomai, Shui Mai, Shu Mai, Sui Mai, Shui Mei , Siu Mai, Shao Mai, Siew Mai or Siomai.

Dak busut jim – chicken with mushrooms

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Ingredients :

  • 10 chinese mushrooms dried
  • 1 chicken
  • 3 tablespoons of light soy sauce
  • 1 tablespoon of sesame oil
  • 2 cloves garlic crushed
  • 1/2 teaspoon of chili powder
  • 1/2 teaspoon of ground black pepper
  • 2 tablespoons of oil
  • 1 large onion
  • 2 box of winter bamboo shoots
  • 4 spring onions
  • 2 tablespoons of toasted sesame seeds and crushed

Preparation :

Rehydrate the mushrooms for 30 minutes in hot water (keep water) and thenremove stems that are inedible and slice the caps.

Cut chicken into small pieces, breaking bones with a cleaver.

Mix soy sauce, sesame oil, garlic, cayenne pepper and black pepper and coat the meat. Macerate for 50 minutes.

Drain chicken and then put it in a wok and brown it in hot oil over medium heat and stir constantly.

Add mushrooms, half of the soaking water and the marinade, cover and simmer 15 minutes, until chicken is tender.

Entre temps, émincer l’oignon et séparer les couches. Couper les pousses de bambou en quartiers puis en tranches. Couper les oignons nouveaux en petits morceaux, y compris les parties vertes.

Stir all these ingredients in the wok stir well and cook another 2 minutes.

Sprinkle with sesame seeds and serve with rice.

Chirashi sushi – rice with fish, seafood and vegetables

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Ingredients :

  • 1 cup of sushi rice
  • 4 dried mushrooms
  • 1 tablespoon of Japanese soy sauce
  • 1 teaspoon of sugar
  • 100 g of crabmeat or cooked shrimp
  • 100 g of raw fish net
  • 2 eggs
  • 1 pinch of salt
  • oil
  • 50 g of bamboo shoots, thinly sliced ​​
  • 1 little box of cooked peas
  • 1 piece of lotus root canned minced
  • 1 tablespoon of kombu (kelp) salt and vinegar, minced
  • 1 tablespoon of takuan (radish with salt and vinegar), sliced ​​
  • few sprigs of beni shoga (pickled ginger) for garnish

Preparation :

Prepare the sushi rice to cool.

Soak mushrooms 20 minutes in hot water (keep water), then remove inediblestems and slice caps and cook 10 minutes in 1/2 cup of their soaking water, withsauce soya and sugar.

Crumble crab meat or shrimp cut into strips.
Make a thin omelette undercooked, and cut into thin strips.

Mix rice with all ingredients, using the most colorful for garnish and serve cold.

Astuces : It may be added to this rice salad all kinds of ingredients.