So, I was adventurous enough to give fresh bamboo shoots a go today. I actually bought them quite awhile ago, but have never had the chance to make this dish until today for lunch. The original recipe is from that amazing cookbook called Wok. The weird thing, though, is that the bamboo shoots in their picture look nothing like the ones I got from the Asian market.
Adapted from Wok
1 lb fresh bamboo shoots, cut into halves (I don’t know how many pounds I used, but it was about 3-4 cups, one box at the Asian market)
½ lb shiitake mushrooms, chopped
1 stalk celery, chopped
1 red bell pepper, cut into strips
1 cup snap peas, trimmed
2 baby bok choy, chopped
1 tbsp yellow bean sauce
1-2 tbsp rice vinegar
1-2 tbsp mirin
2 tbsp hoisin sauce
Heat a few tablespoons of water in a wok over medium high heat. Add the bamboo and mushrooms, adding more water as needed throughout. Stir fry for about 2 minutes, then add the celery, pepper, and peas. When the mushrooms are about tender, add the bok choy, yellow bean sauce, rice vinegar, mirin, and hoisin sauce. Cook until all veggies are tender, about 4 more minutes. Serve topped with alfalfa and parsley.