Ingredients
1 bag Boiled bamboo shoots
1 Japanese leek
1 piece Ginger
2 tbsp each *Soy sauce and oyster sauce
3 tbsp Sake
1 tbsp Sugar
1 Roasted sesame seeds and ra-yu (optional)
Method
Sources
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Stackable bamboo steamer for dumplings, buns, vegetables
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dried bamboo leaves for wrapping sticky rice zongzi dumplings
Crunchy bamboo shoots — Thai curries, Chinese stir-fries
Electric slicer for paper-thin charcuterie, cheese, vegetables
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Stackable bamboo steamer for dumplings, buns, vegetables
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dried bamboo leaves for wrapping sticky rice zongzi dumplings
Crunchy bamboo shoots — Thai curries, Chinese stir-fries
Electric slicer for paper-thin charcuterie, cheese, vegetables
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Rinse the bamboo shoots. Mince the ginger. Finely chop the Japanese leek. Combine the * seasoning ingredients. Heat the frying pan over high heat. Add the sesame oil and stir-fry the Japanese leek and ginger until fragrant. Then add the bamboo shoots and continue cooking. After 2 minutes, add the flavoring ingredients from Step 3. Lower the heat to medium and simmer to blend the flavors and evaporate the moisture. Once it looks like this, add the ra-yu to finish. Arrange on a dish and sprinkle with roasted sesame seeds to taste. Enjoy!