Best Bamboo Shoots With Bean Curd Recipes

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.

Bamboo Shoots with Black Bean Sauce image

Yield serves 4

Number Of Ingredients 9

2/3 cup chicken broth
2 tablespoons fermented black beans, rinsed and mashed
2 garlic cloves, minced
1 tablespoon soy sauce
1 teaspoon oyster sauce
2 teaspoons cornstarch
1 teaspoon sugar
1 tablespoon peanut oil
2 cups peeled and thinly sliced with the grain prepared fresh bamboo shoots (about 3; see Note), or 4 (4-ounce) cans bamboo shoots, rinsed and drained

Steps:

Combine the broth, black beans, garlic, soy sauce, oyster sauce, cornstarch, and sugar in a small saucepan set over medium-high heat. Bring the mixture to a boil. Cook, stirring, for 1 minute. Remove from the heat and set aside.
Heat a medium skillet over medium heat until hot. Add the oil and bamboo shoots. Cook, stirring, for 3 minutes or until the shoots are tender. Pour the sauce over the bamboo shoots and toss to coat. Serve at once.

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

Green Beans and Bamboo Shoots image

Provided by Hadice

Categories Beans

Time 8m

Yield 4 serving(s)

Number Of Ingredients 6

1 (10 ounce) package frozen green beans (french cut)
1 cup bamboo shoot, cut into 1/2-inch pieces
1 tablespoon margarine or 1 tablespoon butter
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon ginger, Ground

Steps:

Cover and microwave frozen green beans in 1-qt casserole on high (100%) until tender, 6 to 7 minutes, drain.
Stir in remaining ingredients.
Microwave uncovered until hot, about 1 minute.