3 fresh bamboo shoots
1/2 t salt
1/2t MSG(optional)
3 T cooking oil.
1/2 t cornstarch, dissolved in 2 t. water
1/3 1b. peavine (or other) greens
2 t chicken fat
1. Husk the bamboo shoots. Cut into 3/4"x2"x1/5"slices. (See illustration.)
2. Blanch the bamboo shoot slices in boiling water. Drain and set aside.
3. Heat the cooking oil in a wok or frying pan. Add the bamboo shoots and stir fry rapidly. When the bamboo shoots are almost cooked through, add the salt, optional MSG, and the cornstarch mixture to thicken slightly. Put on a serving plate.
4. Just before serving, heat the chicken fat and drizzle over the bamboo shoots. Blanch the peavine or other greens until cooked through but still bright green, and arrange around the bamboo shoots as a garnish.