Beans And Bamboo Shoots Recipes

Steps:

• Cover and microwave frozen green beans in 1-qt casserole on high (100%) until tender, 6 to 7 minutes, drain.
• Stir in remaining ingredients.
• Microwave uncovered until hot, about 1 minute.

Steps:

• Bring a saucepan of water to a boil. Lightly salt the water. Add the fava beans and simmer for 8 to 10 minutes or until the skins of the beans split open. Drain the beans and refresh in cold water. Remove from cold water and remove skins. Discard skins. Drain bamboo shoots.
• In a wok heat oil and add beans and bamboo shoots. Stir fry for about 2 minutes. Add stock and salt and allow to heat through for about 2 minutes.
• In a bowl combine cornstarch and water and stir until cornstarch dissolves. Add cornstarch to mixture and continue to cook until thickened. Drizzle with sesame oil. Serve with white rice. Garnish with Chinese parsley

Steps:

• In a saucepan heat oil, fry dried red chilies until dark.
• Add onions and sauté until light brown.
• Add cumin, coriander, chili powder, ginger, garlic, salt, and pepper. Fry for 1 min under low heat.
• Add potatoes to the onion mixture and sauté for 5 minutes in medium heat. Sprinkle water if it starts to burn.
• Add soaked beans, bamboo shoots, tomatoes, yogurt, and broth to the potatoes mixture; stir well. Bring to a boil, and let simmer for 15-20 minutes under low heat until potatoes are fork-tender, and the gravy has attained its desired consistency.
• Garnish with chopped cilantro. Serve with rice, or roti.

Steps:

• Shred bamboo shoots.
• Remove membrane from soy beans by rubbing and rinse.
• Bring all ingredients except soy beans and bamboo shoots to a boil.
• Add soy beans and bamboo shoots.
• When it boils again, turn heat low and simmer for 1/2 hour, adding water to keep from burning.
• Remove from heat.
• Sprinkle with sesame oil.

Steps:

• In a frying pan, heat three tablespoons of oil.
• Fry bamboo shoots until light brown; reserve on a plate.
• In a sauce pan heat oil, fry dried red chilies until dark.
• Add onions and sauté until light brown.
• Add curry powder, chili powder, ginger, garlic, whole mustard paste, salt and pepper.
• Fry for one minute over low heat.
• Add potatoes to the onion mixture and sauté for five minutes on medium heat.
• Sprinkle water if it starts to burn.
• Add soaked beans, sautéed bamboo shoots, tomatoes and broth to the potatoes mixture; stir well.
• Bring to a boil, and let simmer for 15-20 min.
• over low heat until potatoes are fork-tender, and the gravy has attained its desired consistency.
• Garnish with chopped cilantro.
• Serve with rice or roti (flat bread).

Steps:

• squeeze out water from mushrooms and finely slice them.
• blanch bok choy in pot of boiling water for 30 seconds, drain and set aside.
• heat enough oil in wok to deep fry the bean curd cubes, fry until golden brown, remove, drain on paper towel and set aside.
• remove oil from wok, and add 1 tablespoon of oil, heat until hot.
• add mushrooms, bok choy, stir.
• add bean curd, bamboo shoots, oyster sauce, and soy sauce.
• heat through.
• add pinch of black pepper, and serve.

Steps:

• Combine the broth, black beans, garlic, soy sauce, oyster sauce, cornstarch, and sugar in a small saucepan set over medium-high heat. Bring the mixture to a boil. Cook, stirring, for 1 minute. Remove from the heat and set aside.
• Heat a medium skillet over medium heat until hot. Add the oil and bamboo shoots. Cook, stirring, for 3 minutes or until the shoots are tender. Pour the sauce over the bamboo shoots and toss to coat. Serve at once.