Oil-Drizzled Spicy Numbing Water Bamboo (You Chi Ma La Jiao Bai)
Fresh water bamboo shoots dressed in a fiery, numbing oil sauce, creating a refreshing and addictive cold appetizer.
Ingredients
10 items- Water bamboo 400 g
- Dried red chilies 5-6
- Sichuan peppercorns 1 tbsp
- Soy sauce 2 tbsp
- Black vinegar 1 tbsp
- Sugar 1 tsp
- Salt 1/2 tsp
- Cooking oil 3 tbsp
- Garlic 2 cloves
- Green onion 1 stalk
Nutrition
Steps （8 steps）
Peel water bamboo and cut into 2cm chunks. Blanch in boiling water for 2 minutes until tender-crisp, then transfer to ice water to cool; drain well.
Cut dried chilies into segments; mince garlic; chop green onion.
In a small bowl, combine soy sauce, black vinegar, sugar, and salt; stir until dissolved.
Heat oil in a small pan over low heat; add Sichuan peppercorns and dried chilies; fry for 1-2 minutes until fragrant and slightly darkened, then turn off heat.
Put minced garlic and chopped green onion in a heatproof bowl; pour the hot oil (with peppercorns and chilies) over them to release aroma.
Pour the prepared sauce mixture into the same bowl and stir to combine with the oil.
Place drained water bamboo in a large bowl, add the dressing, and toss well to coat evenly.
Transfer to a serving plate; garnish with toasted sesame seeds or cilantro if desired.
Tips
Blanching and shocking in ice water keeps the water bamboo crunchy. Fry the spices over low heat to prevent bitterness. Adjust the seasoning according to your taste, add more Sichuan peppercorns for extra numbing.
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