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Bamboo Shoots with Cucumber




Source of Recipe


Books and experimentation






Recipe Introduction


A very simple stir fry of vegetables that makes a great side to any dish.





List of Ingredients



• 1/2 cucumber
  
• 2 Tbsp sesame oil
  
• 4 shallots, chopped finely
  
• 1 garlic clove
  
• 12 oz canned bamboo shoots, drained
  
• 1 tbsp dry sherry
  
• 1 Tbsp soy sauce
  
• 2 tsp cornstarch
  
• 1 tsp sesame seeds
  
• salt
  
• 2 red chile flowers and sliced scallions to garnish
  






Instructions



1. Slice the cucumber thinly and sprikle with salt. Leave for 10-15 minutes, then rinse with cold water. To make chile flowers, hold the stem of a chile and cut down its length several times with a sharp knife. Place in a bowl of cold water and chill so that they petals turn up. Remove seeds when petals have turned.
   
2. Heat the sesame oil in a wok or thick bottomed skillet and add the shallots and garlic. Stir fry for 2 minutes, until golden.
   
3. Add the bamboo shoots and cucumber to the wok or skillet and stir fry for 2-3 minutes.
   
4. Blend together the sherry, soy sauce and the cornstarch. Add to the bamboo shoots and cucumber, stiring to combine. Cook for 1-2 minutes, then add the sesame seeds and stir them through.
   
5. Transfer to a warmed serving dish. Garnish with the chile flowers and chopped scallion. Serve at once.
   






Final Comments


Salting the cucumber helps it to stay crispy when stir fried. The salt draws the moisture out. Also, a little sliced carrot adds some nice colors as well.