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.
Izvirni recept avtorja Forkin
- Skupni čas
- 15 min
- Porcije
- 4
- Zahtevnost
- Lahko
- Na porcijo
- 49 kcal
Informacije o alergenih: lahko vsebuje gluten, sezam in soja. Če imate alergijo, vedno preverite embalažo sestavin.
Priprava
Sestavine
Sestavine
- 450 gcanned bamboo shoot, drained and thinly sliced
dressing
- 2 žlicalight soy sauce
- 1 žlicarice vinegar
- 1 žličkasesame oil
- 1 žlicachili oil
- 1 strokgarlic, minced
garnish
- 1 kosgreen onion, thinly sliced
Oprema
pot · mixing bowl · colander
Postopek
Korak za korakom
- 1
Bring a pot of water to a rolling boil.
Približno 2 min
- 2
Add the sliced bamboo shoots to the boiling water and blanch for 2-3 minutes to remove any canning flavors.
Približno 3 min
Kuharjeva opomba: 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.
Približno 1 min
- 4
In a medium bowl, combine the light soy sauce, rice vinegar, sesame oil, chili oil, and minced garlic.
Približno 1 min
Kuharjeva opomba: 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.
Približno 1 min
- 6
Serve immediately, garnished with sliced green onion.
Kuharjeva opomba: For best flavor, let it sit for 10-15 minutes before serving to allow the flavors to meld.
Na porcijo
Hranilne vrednosti
- Kalorije
- 48,8kcal
- Beljakovine
- 3,7g
- Ogljikovi hidrati
- 6,6g
- Maščobe
- 1,6g
- Vlaknine
- 2,7g
- Sladkorji
- 3,5g
Ocena temelji na količinah sestavin v receptu. Vrednosti se lahko razlikujejo glede na znamke in zamenjave.
Pravilno shranjevanje
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.