Spinach With Bamboo Shoots Recipes

SAUTEED BAMBOO SHOOTS (GINISANG LABONG)

Steps:

• In a wok or skillet over medium-high heat, saute garlic and onion in hot oil until limp and aromatic.
• Add the ground pork and cook for 5 minutes. Add the prawns and cook until all sides turn pink.
• Add the bamboo shoots and fish sauce. Season with salt and pepper. Cook for some minutes until bamboo shoots are tender.
• Before turning the heat off, add the green onions.
• Transfer to a serving dish.

ADOBONG LABONG - BAMBOO SHOOTS WITH PORK AND SHRIMPS

Steps:

• In a medium-sized bowl filled with water that's room temperature, soak the bamboo shoot slices for about 30 minutes. This is to remove the slippery feel of the labong. Set aside.
• In a large skillet, over medium heat, add the vegetable oil. When oil is hot enough, sauté the onions and garlic. Cook till onions are transparent after 1 to 2 minutes.
• Add the pork cubes. Then add the shrimps. Mix ingredients and cook for 8 to 10 minutes till meat turns brown and shrimps are pink.
• Pour the vinegar, soy sauce and broth.
• Take the soaking bamboo shoots and discard the water. Add the bamboo shoots to the skillet and combine with other ingredients. Cover and simmer for 10 minutes more till labong softens.
• Add the spinach. Season with salt and black pepper. Combine everything well. The spinach will cook in 1 to 2 minutes. Serve warm with rice on the side.
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STIR-FRIED CHICKEN, BLACK MUSHROOMS, BAMBOO SHOOTS AND SPINACH

Steps:

• Preparation "A": Place the shitake/black mushrooms in a bowl and fill to the top with medium-hot water; Use a dish to cover in order to keep the mushrooms submerged in the water; soak for 30 minutes (turn after 15 minutes); Next drain and squeeze excess water from mushrooms; Then cut away the stem and cut each mushroom in half; Set aside.
• Preparation "B": Place chicken pieces in a bowl, add 1 teaspoon cornstarch, 2 teaspoons soy sauce, 2 teaspoons red vinegar and 1 tablespoon oil...stir; Set aside.
• Preparation "C": In a cup add 1/3 stock, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons oyster sauce, 1 tablespoon wine, 1/4 teaspoon sugar...stir; set aside.
• Preparation "D": Dissolve in a cup 2 tablespoons stock and 1 tablespoon cornstarch, stir; Set aside.
• Preparation "E": Cut up bamboo shoots into bite size pieces; set aside.
• In a wok add 2 tablespoons oil, 1 teaspoon salt and 2 cloves chopped garlic, stir-fry for 30 seconds; Next add the chopped spinach; Stir-fry for about 3+ minutes until al dente; Drain, squeeze out some of the liquid from the spinach; Place on a serving plate and keep warm.
• In a wok add 2 tablespoons oil, 1 chopped garlic and stir-fry for 30 seconds; Then add the chicken pieces; Stir-fry for about 3-5 minutes until the chicken is thoroughly cooked but not overcooked (stir often); Add cashews, stir briefly, then remove to a bowl and set aside.
• In a clean wok add 2 tablespoons oil, then 1 tablespoon chopped ginger and stir-fry 30 seconds; Next add the shitake mushrooms and stir-fry for about 1-2 minutes (add a little stock if needed); Next add the bamboo shoots and stir-fry another minute; Add Preparation "C" soy sauce and oyster sauce liquid, stir occasionally and cook for about 2-3 minutes.
• Stir Preparation "D" cornstarch and stock once again and add a small amount "As Required" (not all) until you have a thick coating on the mushrooms & bamboo shoots (That is, not a liquid sauce).
• Add the cooked chicken pieces & cashews and blend together for about 1 minute.
• Add 1 tablespoon sesame oil and then one quick stir.
• Place the chicken, mushrooms and bamboo shoots on top of the bed of spinach.
• Serve with sticky white rice, Chinese tea and fortune cookies.
• Note:.
• I prefer to use a non-sweet oyster flavored sauce, such as Hop Sing Lung Brand; However, most brands contain sugar (often second ingredient listed on bottle) which is perfectly acceptable.

SPINACH WITH BAMBOO SHOOTS

Steps:

• 1. Wash spinach leaves thoroughly under cold running water, drain well.
• 2. Heat the oil in a wok or skillet. Using a medium-high flame, cook the bamboo shoots in the oil approximately 45 seconds, stirring constantly.
• 3. Add spinach and stir until wilted.
• 4. Add salt and sugar, and cook, stirring, about 1 1/2 to 2 minutes longer.
• 5. Transfer to a hot platter, but do not add the liquid from the pan.