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.
Forkin tarafından hazırlanan özgün tarif
- Toplam süre
- 15 dk.
- Porsiyon
- 4
- Zorluk
- Kolay
- Porsiyon başına
- 49 kcal
Alerjen bilgisi: gluten, susam, soya ve soya fasulyesi içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.
Ön hazırlık
Malzemeler
Malzemeler
- 450 gcanned bamboo shoot, drained and thinly sliced
dressing
- 2 yemek kaşığılight soy sauce
- 1 yemek kaşığırice vinegar
- 1 çay kaşığısesame oil
- 1 yemek kaşığıchili oil
- 1 dişgarlic, minced
garnish
- 1 adetgreen onion, thinly sliced
Ekipman
pot · mixing bowl · colander
Hazırlanışı
Adım adım
- 1
Bring a pot of water to a rolling boil.
Yaklaşık 2 dk.
- 2
Add the sliced bamboo shoots to the boiling water and blanch for 2-3 minutes to remove any canning flavors.
Yaklaşık 3 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
- 4
In a medium bowl, combine the light soy sauce, rice vinegar, sesame oil, chili oil, and minced garlic.
Yaklaşık 1 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
- 6
Serve immediately, garnished with sliced green onion.
Aşçının notu: For best flavor, let it sit for 10-15 minutes before serving to allow the flavors to meld.
Porsiyon başına
Besin değerleri
- Kalori
- 48,8kcal
- Protein
- 3,7g
- Karbonhidrat
- 6,6g
- Yağ
- 1,6g
- Lif
- 2,7g
- Şeker
- 3,5g
Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.
Tazeliğini koruyun
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.