Posts Tagged bamboo shoots

Crystal Wax Gourd

Mar 21st, 2011 Posted in Vegetable recipes | no comment »

Crystal Wax Gourd

The winter melon, also called white gourd, ash gourd, or “fuzzy melon”, is a vine grown for its very large fruit, eaten as a vegetable when mature. It is the only member of the

genus Benincasa. The fruit is fuzzy when young.The immature melon has thick white flesh that is sweet when eaten. By maturity, the fruit loses its hairs and develops a waxy coating, giving rise to the name wax gourd, and providing a long shelf life. The melon may grow as large as 80 cm in length. Although the fruit is referred to as a “melon,” the fully grown crop is not sweet. Originally cultivated in Southeast Asia, the winter melon is now widely grown in East Asia and South Asia as well.

Ingredients for Crystal Wax Gourd:
500 grams (1.1ib) wax gourd
6 grams (1/5 oz) ham
10 grams (1/3 oz) chicken breast
3 grams (1/10 oz) scallops
10 grams (1/3 oz) carrots
10 grams (1/3 oz) mushrooms
10 grams (1/3 oz) bamboo shoots
10 grams (2 tsp) cooking wine
2 grams (1/3 tsp) salt
1 gram (1/4 tsp) MSG
1 gram (1/4 tsp) pepper powder
50 grams (3 tbsp) water
50 grams (3 1/2 tbsp) cooking oil
50 grams (2 1/2 tbsp) mixture of cornstarch and water

Method to cook Crystal Wax Gourd:
1. Remove the seeds from the wax gourd and cut it into wide slices, about 5 cm (2 inches) long. Use a ready-made wooden mold for Chinese cooking to shape the slices into balls. Make them hollow like bowls.

2. Chop the chicken breast, ham, scallops, mushrooms, bamboo shoots and carrots.

3. Heat the oil to 110-135℃ (230-275℉) and put the chopped ingredients in the wok to stir-fry for 3 to 5 minutes. Add the water, salt, MSG, cooking wine and pepper. User half of the mixture of cornstarch and water to thicken the soup. Put on a plate.

4. Add the stir-fried ingredients into the hollow parts of the wax gourd placed on a plate. Steam for 8 minutes. Remove the wax gourd and put into another plate and put the soup in the original plate into the pot to bring to boil. Thicken it with the leftover mixture of cornstarch and water and then sprinkle on the steamed gourd.

Shrimp dumpling

Mar 6th, 2011 Posted in Dim Sum recipes | no comment »

Shrimp dumpling

Ingredients for Shrimp dumpling:
500 grams (1.1 lb)cornstarch
100 grams (0.22 lb) pork fat
250 grams (0.55 lb) shelled shrimps
100 grams (0.22 lb) glutinous rice flour


50 grams (0.11 lb) shredded corrots
50 grams (0.11 lb) shredded bamboo shoots
1 gram (1/4 tsp)sugar
1 gram (1/4 tsp) MSG
3 grams (1/2 tsp) salt
50 grams(0.11 lb) lard
10 grams (2 tsp) cooking wine
5 grams (1/6 oz) finely scallions


Method to cook Shrimp dumpling:
1. Wash clean and finely chopped the shelled shrimps, bamboo shoots, shredded carrots and pork fat. Add the salt, MSG, cooking wine and scallions to make the filling.
2. Mix the cornstarch, rice flour with the lard. Add 150 g (10 tbsp) of boiling water and mix well. Divide into small pieces each 20 g (2/3 oz) in weight. Press them into flat wrappings by hand, put in the filling and seal well. Put them in steamer and when the water starts to boil, steam them for 10 minutes. Now Serve hot with chili oil dipping sauce.

Spring pancake

Mar 2nd, 2011 Posted in Dim Sum recipes | no comment »

Spring pancake

Ingredients for Spring pancake:
500 grams (1.1 lb) wheat flour.
100 grams (0.22 lb) shredded meat
100 grams (0.22 lb) shelled baby shrimps

100 grams (0.22 lb) shredded bamboo shoots
6 grams (1 tsp) salt
1 gram (1/4 tsp) MSG
1 gram (1/4 tsp) sugar
10 grams (2 tbsp) cornstarch
5 grams (1 tsp) cooking wine
250 grams (1/2 cup) cookingoil

Directions to cook Spring pancake:
1. Add 25 g (2 tbsp) of cooking oil in the pan and heat it. Add the shredded meat, shrimps and shredded bamboo shoots. Stir-fry slightly. Add the cooking wine, half of the salt, sugar, MSG and 50 g (3 tbsp) of water and cook well. Put in the cornstarch to thicken it. Leave aside for later use.
2. Mix the flour with 300 g (3/5 cup) of water, add the remaining salt to give the flour paste elasticity. Heat a flat-bot-tomed pan on low heat and sprinkle some of the flour paste in the pan. Quickly turn the pan to shape the paste into a thin wrapping about 15 cm (6 inches) in diameter. When its sides roll up, remove it. Keep doing this to produce many spring roll wrappings.
3. Put the sauce in the center of wrapping, fold it once away from the side of the cook, fold both ends to the centr to form a long and wide strip. Apply a drop of the paste to seal the wrapping and a raw spring roll is made.
4. Add the oil in the pan and heat it to about 135-200℃ . Add in the rolls one by one and deep-fry them till they are golden brown.
This Three shred Spring Roll is ready to serve.

You can use just about anything you’d like as a filling for spring rolls. Vegetables should be either lightly steamed or sauteed and sliced into thin slivers. If you’re using noodles, I find it works best to break them in half before cooking so they’re not too long. Fresh herbs are wonderful to use in spring rolls as well.

Almond Chicken

Jan 12th, 2011 Posted in Chicken recipes | no comment »

Almond Chicken

1 lb skinned chicken breast.
1 cup vegetable oil
5 slices fresh ginger root
3 green onions, chopped to about 1″ lengths

1 green pepper, chopped as above
1/2 cup diced bamboo shoots
1/3 Slivered almonds

1.Dice chicken into 1 inch cubes.
2.Combine marinade ingredients, add chicken and mix well.
3.Let stand 1/2 hour. Heat oil in wok, add chicken and stir fry until browned. Remove chicken and drain well.
4.Stir fry ginger, onion, pepper and bamboo shoots for about 1 minute until vegetables are crisp-tender. Combine ingredients for seasoning sauce in a small bowl, mix well and add to wok. bring to boil.
5.Add chicken to boiling sauce. Stir fry chicken until coated with sauce. Add almonds, mix well and serve hot.

Beef & Broccoli With Garlic Sauce

Jan 9th, 2011 Posted in Beef recipes | no comment »

Beef & Broccoli With Garlic Sauce

1 lb Beef steak
1 tb Vegetable oil
1/2 ts Salt
1 ds White pepper
1 1/2 lb Broccoli

1 ts Cornstarch
1 ts Sesame oil
1/4 cup Chicken broth
2 tb Vegetable oil
1 tb Vegetable oil
1 tb Finely chopped garlic
1 ts Finely chopped ginger root
2 tb Brown bean sauce
1 cup Sliced canned bamboo shoots

1.Trim fat from beef steak; cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices.

2.Toss beef 1 tbs vegetable oil the salt and white pepper in a glass or plastic bowl. Cover and refrigerate 30 minutes. Pare outer layer from broccoli stems. Cut broccoli lengthwise into 1-inch stems; remove flowerets. Cut stems into 1 inch pieces. Place broccoli in boiling water; heat to boiling. Cover and cook 2 minutes; drain. Immediately rinse in cold water; drain. Mix cornstarch sesame oil and broth. Heat 12-inch skillet or wok until very hot. Add 2 tbs vegetable oil; rotate skillet to coat bottom. Add beef; stir-fry 2 minutes or until beef is brown. Remove beef from skillet. Heat skillet until very hot. Add 1 tbs vegetable oil; rotate skillet to coat bottom. Add garlic ginger root and bean sauce; stir-fry 30 seconds. Add bamboo shoots; stir-fry 1 minute. Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir 15 seconds or until thickened.

Foo Yung Hai

Nov 15th, 2010 Posted in Dim Sum recipes | no comment »

Foo Yung Hai


3 oz Crab meat, cooked chicken or
-shrimp (optional)
4 tb Peanut oil
1 Spring onion, shredded
-(green onion)
1 oz Bamboo shoots, shredded

1 c Bean sprouts
5 Eggs
1/4 ts Salt
2 tb Water
6 tb Chicken stock
1 pn Sugar
1 ts Soy sauce
2 ts Ketchup
1 ts Cornstarch

Shred crab meat or chicken if using. Heat 1 tablespoon of oil in pan and fry onion and bamboo shoots for 1 minute. Beat eggs, add onion, bamboo shoots, bean sprouts, 1/4 ts salt, 2 tb water n crab. Heat another tablespoon oil in the pan, add chicken stock, pinch salt, sugar, soy sauce, ketchup and cornstarch. Mix all well, bring to the boil n keep hot while making omelette. Heat 2 tablespoons oil in omelette pan, stir in egg mixture, cook. Put on hot dish, pour sauce over.

Chicken Chow Mein

Oct 26th, 2010 Posted in Chicken recipes | no comment »

Chicken Chow Mein

3 tablespoons oil
2 cloves of garlic — minced
250 grams of chicken, boneless — cut
8 mushrooms (or 100 grams peas)– sliced

2 Bamboo shoots (or large carrots) — cut into strips
1/4 cup bamboo shoots (or use turnips)– sliced
Seasoning Sauce:
1 chicken cube — dissolve it
1 tablespoon soy sauce
1 tablespoon corn flour
5 ounces chow mein noodles

1.Combine sauce ingredients and set aside.
2.Add oil to hot wok ( karhai )add garlic and stir fry for 30 seconds.
3.Add chicken. Stir fry for 3 minutes or until chicken turns white.
4.Remove and set side. Add vegetables and stir fry over medium heat for 2 minutes.
5.Push vegetables to sides of wok. Restir sauce mixture and add to center of wok, stirring until thick and bubbly.
6.Add chicken and heat. Serve with chow mein noodles.

Note: Warm chow mein noodles in a 325 degrees oven for 5 minutes.

Duck Soup with Dried Bamboo Shoots and Preserved Ham

Sep 9th, 2010 Posted in Soup recipes | no comment »

Duck Soup with Dried Bamboo Shoots and Preserved Ham

Ingredients :
1   lean duck
200g   dried bamboo shoots
100g   Jinhua ham
4 slices   ginger
2   spring onion

1   dried bamboo leaf
1 tbsp   Shaoxing wine
Seasoning :
A pinch of salt

1.Discard the lungs of duck, wash the duck thoroughly. Blanch it in a pot of boiling water with ginger and spring onion to remove stinks of blood.
2.Remove the duck from water, rinse, then cut away its bottom.
3.Soak dried bamboo shoots in water until softened, then drain. Blanch Jinhua ham in boiling water briefly.
4.Put all the above ingredients in a clay pot, put ginger and spring onion on top, add in Shaoxing wine and water, then simmer on low heat for 4-5 hours.
5.Discard ginger, spring onion and bamboo leaf. Add salt to taste, then serve immediately.

Braised Shrimps with Yaki Aburaage

Mar 12th, 2010 Posted in Seafood recipes, Tofu recipes | no comment »

Braised Shrimps with Yaki Aburaage

shrimps 4-6
canned young bamboo shoots 20g
asparaguses 4-6
yaki aburaage(fried tofu sheet) 4-6

chive 4-6
chicken powder 1/2 tsp
water 1 cup

chicken broth 1/4 cup
white sugar 1/4 tsp
salt 1/4 tsp
corn flour 1 tbsp

1.Remove the intestines from the shrimps. Wash, steam over high heat for 5 to 8 minutes until done. Unshell the shrimps
2.Wash the asparaguses. Rinse the fried tofu sheet with hot water. Soak the chive in hot water until soft.
3.Bring the ingredients for braising to a boil. Add the asparaguses, bamboo shoots and fried tofu sheet. Cook for a while. Remove from heat. Rinse in cold water. Squeeze away excess water. Set aside.
4.Wrap one piece of asparagus, bamboo shoot and shrimp with one fried tofu sheet. Tie up with the blanched chive. Steam over high heat for 5 minutes until done. Drain away excess water. Combine the thickenings. Stir well. Cook until the sauce begins to thicken. Rinse onto the food. Serve.

Braised Sea Cucumber with Shrimp Roe

Feb 8th, 2010 Posted in Seafood recipes | no comment »

Braised Sea Cucumber with Shrimp Roe

320g   sea cucumber(soaked)
160g   winter bamboo shoots
1 tsp   shrimp roe

4 slices   ginger(cut in a floral pattern)
6 slices   carrot(cut in a floral pattem)
1 tsp   Shaoxing wine
1 sprig   spring onion(in sticks)
2 slices   ginger
1 sprig   spring onion
1 tsp   Shaoxing wine

2 tbsps   abalone sauce
1/2 tsp   sugar
1/2 cup   broth
little   sesame oil & pepper
2 tsps   corn flour
1 tbsp   water

1.Wash sea cucumber, cut into pieces; add oil into a wok, stir-fry ginger and spring onion of stewing sauce ingredients, splash in wine, fill in water to cover the ingredients, put in sea cucumber to stew for 15 minutes, take out, rinse, and then strain.
2.Wash winter bamboo shoots, cut into wedges, blanch in hot water, and then rinse.
3.Put 2 tbsps of oil into a clay pot, stir-fry ginger slices and carrot slices until aromatic, add in winter bamboo shoots, toss well, splash in wine, add in sea cucumber and seasonings to cook, simmer on low heat for about 15 minutes, pour in thickening sauce and cook until it boils. Add in spring onion, toss, sprinkle shrimp roe on top. Ready to serve.