Basic Braised Bamboo Shoots

Ingredients:

• 2 tsp thinly sliced Ginger
• 300g packaged Bamboo Shoots
• 1/2 a medium onion sliced to thin wedges

Stir-fry sauce:

• 2 tbsp Soy Sauce
• 2 tbsp Shaoxing Rice Wine
• 1 tbsp Chinkiang Black Vinegar
• 1 tbsp Sesame Oil
• 1 tsp Sugar

• 1 tsp garlic puree
• 2 Dried chilies cut thinly

• 1 Cup Chicken Stock
• 1-2 tsp Chili Oil/Sesame Oil to garnish

Directions:

1. Combine the Stir-fry sauce ingredients in a bowl, set aside.
2. Par-boil the bamboo shoots in boiling water with ½ tbsp of salt for about 3-5 minutes. This blanching step helps to get rid of any bad smells, flavours or impurities. Drain in a colander, running cold water through to cool the bamboo.
3. In a hot wok, add 2 tbsp of oil. Cook the sliced ginger until turns light brown. Immediately add the garlic puree, dry chili and onions, and stir fry for about a minute or 2.
4. Add the bamboo shoots and stir through well. Add the stirfry sauce to coat the mixture well. Then add the chicken stock to cover the wok's contents and braise on high heat while covered for about 5 minutes, stirring as needed.
5. When the liquid has reduced, add the cornstarch solution and stir through briskly to thicken up the remaining liquid for about 30 seconds. 
6. Turn off the heat and mix through the chili oil garnish to finish off the dish. 
7. Plate and serve with white rice.