Bamboo Shoots with Chili Oil
This simple and flavorful side dish features tender bamboo shoots tossed in a spicy, savory chili oil dressing. It's a quick and easy way to add an authentic Chinese touch to any meal. The crisp texture of the bamboo shoots pairs wonderfully with the aromatic spices.
Een origineel recept van Forkin
- Totale tijd
- 15 min
- Porties
- 4
- Moeilijkheid
- Makkelijk
- Per portie
- 49 kcal
Allergeneninformatie: kan gluten, sesam en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.
Mise-en-place
Ingrediënten
Ingrediënten
- 450 gcanned bamboo shoot, drained and thinly sliced
dressing
- 2 ellight soy sauce
- 1 elrice vinegar
- 1 tlsesame oil
- 1 elchili oil
- 1 teentjegarlic, minced
garnish
- 1 stgreen onion, thinly sliced
Keukengerei
pot · mixing bowl · colander
De bereidingswijze
Stap voor stap
- 1
Bring a pot of water to a rolling boil.
Ongeveer 2 min
- 2
Add the sliced bamboo shoots to the boiling water and blanch for 2-3 minutes to remove any canning flavors.
Ongeveer 3 min
Tip van de kok: Blanching ensures the bamboo shoots taste fresh and clean.
- 3
Drain the bamboo shoots thoroughly and rinse under cold water to stop the cooking process and cool them down.
Ongeveer 1 min
- 4
In a medium bowl, combine the light soy sauce, rice vinegar, sesame oil, chili oil, and minced garlic.
Ongeveer 1 min
Tip van de kok: Adjust the amount of chili oil to your preferred spice level.
- 5
Add the cooled bamboo shoots to the dressing and toss well to coat evenly.
Ongeveer 1 min
- 6
Serve immediately, garnished with sliced green onion.
Tip van de kok: For best flavor, let it sit for 10-15 minutes before serving to allow the flavors to meld.
Per portie
Voedingswaarden
- Calorieën
- 48,8kcal
- Eiwit
- 3,7g
- Koolhydraten
- 6,6g
- Vet
- 1,6g
- Vezels
- 2,7g
- Suiker
- 3,5g
Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.
Goed bewaren
Store any leftover bamboo shoots in an airtight container in the refrigerator.
This dish is best served chilled or at room temperature; reheating is not recommended.