Fried Bamboo Shoots
Nick Z

Ingredients:

3/4 lb (350 g) fresh winter bamboo shoots
2 1/2 oz (75 g) xuelihong (preserved mustard green)
1 1/2 cups (350 ml) vegetable oil for deep-frying; uses
about 2 oz (60 ml)
1/2 tsp MSG


Directions:

1. Remove the husks from the bamboo shoots. Roll-cut into
diamond-shaped chunks. Soak xuelihong in water for 5 minutes
to reduce its saltiness. Squeeze out the excess water and
cut into 1 1/2 inch (3.5 cm) pieces.

2. Heat the oil in a wok to about 400oF(205oC), or until a
piece of scallion green or ginger browns quickly when tossed
into the oil and a haze rises above the oil surface. Add
xuelihong and deep-fry for 30 seconds. Remove and drain. Add
the bamboo shoots and turn the heat to low. Deep-fry the
bamboo shoots for 30 seconds, then raise the heat to high
and deep-fry for 3 minutes, or until brown outside and tender
inside. Remove and drain. Return xuelihong to the oil and
deep-fry for 5 minutes. Remove and drain.

3. Pour all the oil out of the wok. Add xuelihong and bamboo
shoots. Stir-fry to blend, then sprinkle with the MSG.
Remove and serve.