Honestly speaking, bamboo shoots were a little being “underused” in my cooking. Not that I don’t like it, in fact, I’m a fan of bamboo shoots. This ingredient is actually quite versatile. Used it in soup, in stir-fry, in wraps, salads, etc, this ingredient will shine.
Bamboo shoots are very common ingredient in China. Yes, of course you said, the pandas are there. According to the WWF, pandas eat at least 12-38 kilos of bamboos each day to meet their nutritional needs because bamboo has very little nutritional value. Of course I’m not trying to say that we need to eat that amount to get our nutrition needs. Anyways, that’s just a little information about bamboo. This noodle recipe also features bamboo as one of the ingredients. I absolutely love this noodles because I like bamboo shoots first of all. Second of all, it also uses preserved mustard greens (which contributes to the sourness of the overall dish), which I like. So, you put everything together and you just made yourself a fabulous bowl of noodle in no time.
This recipe is adopted from Revolutionary Chinese Cookbook by Fuchsia Dunlop, published by Norton (US)/Ebury Press (UK). www.fuchsiadunlop.com
SOUR AND HOT NOODLES/酸 辣 面
- 10 oz dried flat rice noodles
- 2 scallions (green parts only)
- Soy sauce
- Salt and pepper
In each bowl place a dash of soy sauce, dash of salt and pepper, good scattering of finely slices scallion greens
Bring a saucepan of water to a boil, and bring 1 1/4 cups soup stock per person to a boil in a separate pan at the same time
Add the noodles to the water and cook until tender. When noodles are nearly ready, add a portion of the boiling stock to each serving bowl. Add a portion of a cooked noodles to each serving bowl
Cut the brined or soaked bamboo shoots into slices and then slivers and blanch them in lightly salted boiling water just until the water returns to the boil; shake dry and set aside. Rinse the preserved mustard greens and get rid of the excess saltiness, then shake and squeeze dry
Heat the wok over a high flame until smoke rises, then add the peanut oil and swirl around. Add the pork and stir-fry until it has changed color, splashing in the wine as you go. Add the mustard greens and bamboo shoots and continue to stir-fry until everything is sizzly and fragrant. Add in the chili flakes, stir a few times to bring out their aroma, and then pour in the stock. Bring to a boil, add the soy sauce, and season with salt to taste
Reduce the heat, partially cover, and simmer for about 20 minutes until the pork is tender. Laddle the soup and the content onto individual serving bowl of noodles you prepared above and serve immediately