Water Bamboo Shoots with Spicy Numbing Oil
Water bamboo shoots are fresh and crisp, coated with a spicy and numbing sauce infused with hot oil, making it an appetizing vegetarian dish.
Ingredients
12 items- Water bamboo shoots 300 g
- Dried chilies 10
- Sichuan peppercorns 1 tsp
- Ginger 1 small piece
- Garlic 3 cloves
- Soy sauce 2 tbsp
- Vinegar 1 tbsp
- Sugar 1 tsp
- Salt 1/2 tsp
- Cooking oil 3 tbsp
- Sesame oil 1 tsp
- Green onions a few
Nutrition
Steps （5 steps）
Peel and cut water bamboo shoots into rolling chunks. Bring a pot of water to a boil over high heat, blanch the shoots for 2 minutes until tender but still crisp. Drain and place in a large bowl.
In a small bowl, mix soy sauce, vinegar, sugar, and salt, stir until sugar dissolves. Set aside.
Heat oil in a wok over medium heat until about 60% hot, then reduce to low heat. Add ginger, garlic, dried chilies, and Sichuan peppercorns. Stir-fry for about 30 seconds until the chilies darken and fragrance releases, be careful not to burn.
Pour the hot oil with spices directly over the water bamboo shoots, then pour in the sauce mixture. Toss well to coat evenly.
Drizzle sesame oil and sprinkle green onions. Toss again. Serve immediately warm or chilled; flavors develop after chilling.
Tips
Do not over-blanch the water bamboo shoots to keep crunch; the oil must be hot enough to sizzle the spices; adjust chili and Sichuan peppercorn amounts to taste.
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