Shepherd's Purse with Spring Bamboo Shoots
A seasonal stir-fry combining the earthy fragrance of shepherd's purse with tender bamboo shoots, light and nutritious.
Ingredients
7 items- Spring bamboo shoots 300g
- Shepherd's purse 100g
- Garlic 2 cloves
- Cooking oil 2 tbsp
- Salt 1/2 tsp
- Sugar 1/4 tsp
- Sesame oil 1 tsp
Nutrition
Steps （8 steps）
Peel and trim the bamboo shoots, cut into chunks. Blanch in boiling water for 1 minute to remove bitterness, then drain.
Sort and wash the shepherd's purse, drain well and finely chop.
Smash and peel garlic cloves, then mince finely.
Heat the wok over medium heat, add 2 tbsp oil. When oil is warm, add garlic and stir-fry on low heat for about 30 seconds until fragrant.
Increase to medium-high heat, add bamboo shoots and stir-fry for 2-3 minutes until edges are slightly golden. Add salt and sugar, mix well.
Add chopped shepherd's purse, stir-fry quickly for about 1 minute until wilted and dark green.
Drizzle 1 tsp sesame oil along the edge of the wok, toss well, then turn off the heat. Adjust salt if needed.
Transfer to a serving plate and enjoy immediately while fresh and tender.
Tips
Do not blanch bamboo shoots longer than 1 minute to keep their crunch; add shepherd's purse at the very end and stir quickly to preserve its delicate aroma.
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