Best Bamboo Shoots With Bean Curd Recipes

Beans and Bamboo Shoots image

Provided by Elmotoo

Categories Potato

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 cup bamboo shoot
2 cups potatoes, peeled, and cut into 1/2-in . cubes
1 cup black-eyed peas, soaked overnight
1 cup onion, finely chopped
3 dried red chilies
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon chili powder
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1/2 teaspoon turmeric
1/2 teaspoon fresh ground pepper
1 cup chicken broth or 1 cup vegetable broth
1 cup low-fat plain yogurt
1 cup chopped tomato
3 tablespoons mustard oil
salt
1 tablespoon chopped cilantro (to garnish)

Steps:

In a saucepan heat oil, fry dried red chilies until dark.
Add onions and sauté until light brown.
Add cumin, coriander, chili powder, ginger, garlic, salt, and pepper. Fry for 1 min under low heat.
Add potatoes to the onion mixture and sauté for 5 minutes in medium heat. Sprinkle water if it starts to burn.
Add soaked beans, bamboo shoots, tomatoes, yogurt, and broth to the potatoes mixture; stir well. Bring to a boil, and let simmer for 15-20 minutes under low heat until potatoes are fork-tender, and the gravy has attained its desired consistency.
Garnish with chopped cilantro. Serve with rice, or roti.

Nutrition Facts : Calories 301.5, Fat 12.9, SaturatedFat 2.1, Cholesterol 3.7, Sodium 434.6, Carbohydrate 37.8, Fiber 6.7, Sugar 11, Protein 11.6

Bamboo Shoots With Bean Curd image

Provided by daisygrl64

Categories Greens

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/2 cup fresh or canned bamboo shoot (rinsed and finely sliced)
1 lb firm tofu, cut into 1 inch squares
3 dried Chinese mushrooms, soaked in warm water for 20 minutes
2 ounces baby bok choy
1 teaspoon oyster sauce
1 teaspoon light soy sauce
1 pinch black pepper
vegetable oil (for deep frying) or peanut oil (for deep frying)

Steps:

squeeze out water from mushrooms and finely slice them.
blanch bok choy in pot of boiling water for 30 seconds, drain and set aside.
heat enough oil in wok to deep fry the bean curd cubes, fry until golden brown, remove, drain on paper towel and set aside.
remove oil from wok, and add 1 tablespoon of oil, heat until hot.
add mushrooms, bok choy, stir.
add bean curd, bamboo shoots, oyster sauce, and soy sauce.
heat through.
add pinch of black pepper, and serve.

Beans and Bamboo Shoots Tarkari image

Provided by Tulsi Regmi

Categories Potato

Time 1h

Yield 3 serving(s)

Number Of Ingredients 16

1 cup fermented bamboo shoot
2 cups potatoes, peeled,and cut into 1/2 in cubes
1 cup black-eyed peas, soaked overnight
1 cup onion, finely chopped
3 dried red chilies
1 tablespoon curry powder
1 teaspoon chili powder
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1 tablespoon whole mustard paste
1/2 teaspoon turmeric
1 cup broth or 1 cup water
2 cups chopped tomatoes
6 tablespoons cooking oil
salt and pepper
1 tablespoon chopped cilantro (to garnish)

Steps:

In a frying pan, heat three tablespoons of oil.
Fry bamboo shoots until light brown; reserve on a plate.
In a sauce pan heat oil, fry dried red chilies until dark.
Add onions and sauté until light brown.
Add curry powder, chili powder, ginger, garlic, whole mustard paste, salt and pepper.
Fry for one minute over low heat.
Add potatoes to the onion mixture and sauté for five minutes on medium heat.
Sprinkle water if it starts to burn.
Add soaked beans, sautéed bamboo shoots, tomatoes and broth to the potatoes mixture; stir well.
Bring to a boil, and let simmer for 15-20 min.
over low heat until potatoes are fork-tender, and the gravy has attained its desired consistency.
Garnish with chopped cilantro.
Serve with rice or roti (flat bread).