- Dish type
My version of a Japanese pork and egg noodle soup recipe from a magazine but mine is easier to make. You can simply pour the soup over rice if you prefer.
2 people made this
- 5g small dried cloud ear mushrooms
- 2 tablespoons sake (rice wine)
- 2 tablespoons sugar
- 2 tablespoons soy sauce
- 2 tablespoons black rice vinegar (or balsamic)
- 1 teaspoon chilli paste
- 100g thinly sliced pork fillet
- 1 (100g) tin bamboo shoots in water, drained and chopped
- 3 eggs
- 375ml water
- 1/2 tablespoons sesame oil
MethodPrep:5min ›Cook:15min ›Ready in:20min
- Soak the mushrooms in water, and then cut into bite-sized pieces.
- Bring 375ml water to the boil in a soup pot. Once water is boiling, add sliced pork and bamboo shoots. As it cooks, skim any fat off the top.
- Mix together sake, sugar, soy sauce, vinegar and chilli paste. Add this to the soup, close the lid and turn down the heat to low. Simmer for 10 minutes.
- Lastly, add the mushrooms and 3 eggs (either scrambled or whole so they poach), then cover the pot again until eggs are completely cooked. Serve immediately.
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Braised Bamboo Shoots
Basic braised bamboo shoots with soy sauce and sugar. Spring is here and fresh bamboo shoot will come out soon.
Bamboo shoot is a magic ingredient which can be used in soups, stir-fries, stews, hot pot, salad and pickles. You can’t image how popular it is in China. We harvest quite a large amount of fresh bamboo shoot both in winter and spring time. My grandma loves to add some to her pickling jar. I love to cook a pot of healthy chicken soup. My husband loves salad and frying with pork belly. Almost everyone loves bamboo shoots in my family.
Fresh bamboo shoot usually has a bitter taste. Some are quite faint while others might be quite strong. Basically we do not suggest using bamboo shoot directly after harvest. Firstly we blanch the bamboo shoot in boiling water for a while (based on how large the bamboo shoot are) and then soak in clean water for hours. Change water twice or three times. Then you can taste it and see whether the bitter taste is removed. The packaged bamboo shoot sold on the market is pre-cooked and can be used directly. You can encounter bamboo shoot with faint bitter taste and do not require such a long soaking time.
This recipe was created in the spring of the last year when my father bring me a large bag of fresh bamboo shoots. Then I forgot this one and time flies very quickly. When I got all of the writing, editing done, summer is coming and there is no fresh bamboo shoot available. So I delay for one year.
- The key ingredient to make the bamboo shoots delicious is to use lard or other animal fat. You can learn how to render lard at home. If lard is not a common ingredient in chicken. Chicken fat is a great choice too. Get a small piece of chicken fat and heat over slow fire until the oil comes out. Animal fat can soften the texture and make the bamboo shoots softer.
- Watch carefully during the simmer process. Check from time to time to avoid burn.
In other seasons, bamboo shoots are sold packaged in water or dried bamboo shoots. Dried Bamboo shoot is great ingredient for soups and you can use packaged bamboo shoots as a substitute for fresh bamboo shoots in this recipe.
500 g – 1 kg (1 – 2 lb) fleshy pork bones chopped into small pieces (3 cm [1 in])
1 – 2 large handfuls yanang leaves to taste (or half a tin or more of yanang extract)
Water for soaking yanang leaves
3 T oil
5 cloves garlic
1 small white or red onion, chopped into thumb-size pieces or several shallots
5 T padek, boiled for 5 minutes to sterilize (or less to taste, or add some fish sauce at the end)
10 – 12 long reddish chillies
1 thick bamboo shoot, pre-cooked, finely sliced lengthwise and blanched (or about 2 cups tinned bamboo shoots)
2 C oyster mushrooms
2⁄3 C cloud ear mushrooms
1 bunch acacia fronds (pak la) (or your choice of greens)
1 C red ant eggs (optional)
Buying Bamboo Shoots
Braised spring bamboo shoots can be made with spring bamboo (春笋) or winter bamboo shoots (冬笋), fresh (if you are lucky enough) or frozen.
If you are lucky enough to find fresh spring bamboo shoots (or fresh winter bamboo shoots during the winter months), you have no reason not to give this recipe a try. If fresh isn’t available, frozen spring bamboo is a great alternative and is what I used in this instance.
Stay away from canned bamboo shoots for this recipe, however, as they are too wet for this cooking method.
Ingredients of Naga Pork Curry
- 500 gm pork
- 25 gm ginger
- 2 onion
- 2 teaspoon salt
- 25 gm garlic
- 10 red chilli
- 1/2 tablespoon red chilli powder
- 50 gm bamboo shoots
How to make Naga Pork Curry
The first step is to prepare the paste for the curry. Grind together the ginger and garlic, until the resulting mixture is a smooth paste. In the meanwhile, cut the pork into medium pieces, wash and dry properly.
Next, put the pork in a pressure cooker and place it over medium flame. Keep stirring the pork so that it doesn&rsquot stick to the bottom of the cooker. Keep doing this for about 3 minutes and afterwards, add the salt and stir the meat again.
Now, add the chopped onions and stir fry this again for a minute. Then, add the ginger-garlic paste, the sliced bamboo shoots and the chopped red chilies (2 King chillies, if available) to this and gently stir for 5 minutes. Cover this, but do not close the lid. Cook for 3 minutes.
Next, add the red chili powder to get a nice colour, stir it for another 5 minutes. Then add about a cup of water and close the lid of the pressure cooker. Let it whistle for 6 times, before turning off flame.
Smoked Pork with Bamboo Shoot Recipe
Smoked Pork is a simple and delicious pork dish with bamboo shoots. This Smoked Pork with bamboo shoots is a Naga style recipe. Usually, Naga cuisine includes meat and fish, which are smokes, dried, or fermented. This is one of the popular dishes and served as a side dish. The delicious pork is easy to cook and require fewer ingredients. Follow this easy naga fork with bamboo shoots recipe and make it.
Ingredients of Smoked Pork with Bamboo Shoot Recipe
- Smoked pork - 250 gm
- Green chilies - 4
- Ginger - 1 Tablespoon
- Garlic colves - 4
- Bamboo shoots - 2 Cups
- Salt - 1 Teaspoon
- Water - 1 Cup
How to Make Smoked Pork with Bamboo Shoot
Step 1: Wash the smoked pork and keep aside.
Step 2: If you are using dry bamboo shoots, then soak them in cooking water for 5-10 minutes, so it becomes a bit soft.
Step 3: Take a frying pan and add 750 ml water to it and put it on the HIGH flame.
Step 4: Now add pork pieces into the boiling water and let it boil for 5 minutes.
Step 5: Now add green chilies, ginger paste, and garlic paste to it and cover the pan and again for 20 minutes on HIGH flame, until the pork is tender.
Step 6: Now add bamboo shoots and salt into the pan and stir it and cover it.
Step 7: Simmer them for 15-20 minutes on LOW flame or until the bamboo shoot is cooked and mix thoroughly with the pork. Keep adding water if it required to prepare the pork.
Step 8: Once it’s done, remove it from the flame and serve hot with steamed rice.
Bamboo and yanang soup (keng no mai)
Yanang leaves are popular in Laotian and Thai cuisine. The juice is extracted by bruising the leaves than soaking them in water. Alternatively, you can purchase cans of yanang extract.
- 2 handfuls yanang leaves or canned yanang extract
- 750 ml (3 cups) cold water
- 2 cups fresh thinly sliced bamboo shoot, cooked in boiling water for 10 minutes, drained
- 250–500 ml (1–2 cups) water or pork belly stock (see Note)
- 1½ tbsp padaek (fermented fish sauce)
- 1½ tbsp fish sauce
- 1 cup diced pork belly (optional)
- 3 lemongrass stalks, chopped into 2 cm pieces
- 1 cup diced, peeled pumpkin
- ¼ cup dried fungus mushrooms, soaked in water until soft, drained
- 1 angled gourd or sponge gourd, peeled and cut into pieces
- 1 cup fresh oyster mushrooms
- 5 small hot chillies, bruised, plus extra to serve
- 2 tsp white sugar
- pinch of salt
- 1 cup Lao basil or rice paddy herb, plus extra to garnish
- 50 g (¼ cup) raw sticky rice, soaked in cold water until soft, drained and ground with enough water to make a fine paste
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place the yanang and water in a large bowl and scrub leaves together to extract juice. Squeeze liquid out of leaves and place all but 250 ml (1 cup) of liquid in a saucepan. Add the cooked bamboo shoot, water or pork stock, padaek and fish sauce and bring to just below the boil, without stirring (see Note). Add the pork belly, if using, and simmer for 5 minutes.
Add the lemongrass, pumpkin and black fungus mushrooms and cook for another 5 minutes, or until pumpkin is just tender. Add the gourd, oyster mushrooms and chillies, and cook for 2 minutes. Add the reserved yanang liquid, sugar, salt, basil and sticky rice paste. Simmer gently until slightly thickened, then serve with extra chillies and herbs.
• To make pork belly stock, cover the meat in cold water, bring to the boil and simmer for about 20 minutes. Remove the meat and reserve the stock.
• Keo recommends not stirring the dish too much after the padaek is added or it can impart an unpleasant taste.
15 best bamboo recipes
Now that we’ve laid out what parts of the bamboo plant are used in cooking and how good it is for you, we should probably get down to the best bamboo meals. Don’t worry we’ve included the links to the actual recipes so that you can try them for yourself.
1. Bamboo shoot, Mushroom, and Long Bean Stir-Fry
This delightful vegan dish uses simple ingredients that can be found in most kitchens. In case you were worried that it sounds a little bit bland, the recipe also calls for thinly sliced cayenne chilies, which really give it that delightful kick.
Warning: Add the chilies slowly, tasting as you go. Otherwise, you might need the fire brigade!
2. Beef and Broccoli
If you’re pressed for time, then this recipe is the one for you as it utilizes a pre-prepared seasoning mix. All you do is add water and soy sauce to the seasoning mix before frying the beef, broccoli, and bamboo shoots.
It’s one of the most ordered Chinese dishes in North America, and now it’s super easy to make at home.
3. Mu Shu Chicken
This traditional stir-fry is served in lettuce cups to give you a delightful combination of flavors and textures. It combines traditional Chinese vegetables (dried wood ear mushrooms and bamboo shoots) with scrambled eggs and chicken to make the mouth water.
Serve this family-style, but ensure that no one fights over the last one by taking it yourself.
4. Slender Bamboo Shoots With Ground Pork
This recipe calls for 14 ounces of bamboo shoots – almost five times the amount of ground pork – and boy, is it worth it. Bamboo, garlic, chilies, ground pork, and sherry wine are all used in this recipe to create a flavorful meal, which is surprisingly easy to make.
Serve it with salad in the summer to create a lighter meal and rice in the winter to make it a little more warming for you.
5. Lumpia Rolls
This dish originated in the Philippines, combining elements of wrapped foods worldwide, including the egg roll and the crepe.
All in all, these rolls will take less than ten minutes to cook and can be customized depending on what you have to hand. The only essentials are the Lumpia wrappers, the bamboo shoots, and the dry sherry.
6. Shrimp-and-Pork Dumplings with Bamboo Shoots
Not only are these super easy to make, but they’re so moreish you’ll have to be careful not to eat them all yourself.
All you have to do is combine shrimp, pork, bamboo, and the seasonings before spooning the mixture onto wonton wrappers (available in most supermarkets) and boiling. Easy-peasy.
7. Hot and Sour Slaw
Many of us love our hot and sour soup, which is why this re-imagining of it is so interesting.
This slaw uses the classic ingredients of hot and sour soup (cabbage, bell peppers, scallions, and bamboo shoots) and tosses them in a dressing of soy sauce, ginger, and black pepper to retain the traditional flavor in this unique dish.
You can now enjoy these bold flavors in combination with your favorite cut of meat – the recipe creator recommends pork. We think it’s just the right thing for summer barbeques.
Bonus: These are one-pot meals. This means less washing up, which is super kind to the environment and to whoever is the dishwasher in your house. Saving the environment while stuffing your face, that’s got to be the best feeling, right?
8. Hot and Sour Chicken Soup
As noted above, hot and sour soup is a classic, so we had to include one recipe. This one uses chicken, two types of mushrooms, coconut milk, and sliced bamboo shoots to creates a comforting dish with a rich flavor.
9. Clear Soup With Bamboo And Tofu
This quick and easy soup is absolutely delicious. The tofu absorbs all of the seasonings’ flavors (bonito dashi, soy sauce, sake), meaning that each mouthful is a flavorful delight.
While the tofu is soft to the touch, the bamboo shoots provide that slight crunch that you need to keep your attention.
10. Shabu Shabu
A traditional dish in Japanese neighborhoods across America, this spicy fish dish combines peppers, tofu, edible cherry leaves, and mackerel.
It should be noted that this Martha Stewart-approved dish is not something that you can make on the day, as some prep needs to be done about three weeks beforehand. But, given the look on Martha’s face, you can tell it’s worth it.
11. Shrimp Egg Foo Young
This is a favorite dish for many when dining out, and it’s straightforward to re-create at home in just a few short minutes.
It’s incredibly filling, uses a lot of vegetables, and it’s low-carb. As a bonus, it also tastes way better than anything you’d get from a takeaway.
12. Indonesian-Style Fish With Tamarind-Turmeric Sauce
It’s another spicy fish dish, but it uses coconut milk to sweeten the turmeric, chili, and tamarind mixture. It’s also incredibly light, making it perfect for summer suppers.
Big pot meals
13. Buddha Jumps Over the Wall Hotpot
It’s probably safe to say that you weren’t expecting to see the name of this dish. The story behind the name is that the meal smells so good that even Buddha would stop meditating – and jump over a wall – to eat it.
This high-protein hotpot contains several different types of meat and fish, as well as tofu, but these can be customized to your tastes. Although this could end up being a heavy meal, it’s actually balanced out nicely by the light vegetables and plain rice.
14. Thai Vegetable Curry
This delectable dish will be sure to please even the fussiest of eaters in your house. It uses plenty of fresh vegetables, herbs, and spices to wake up those taste buds, but the heat is balanced out by a healthy dose of coconut milk and sweet veg (i.e., butternut squash).
It takes a while to prepare the dish as you’re making the Thai red curry paste from scratch, but the recipe makes more paste than you’ll need for one dinner. This means you can save the rest for next time.
And trust us, once you’ve made it the first time, there will definitely be a next time.
15. Vegetarian Bibimbap
This Korean staple has been reimagined as a vegetarian dish, and the result is incredible. The vegetables are cooked in oil until tender and then seasoned with salt to enhance their natural flavors. The rice is then cooked with soy sauce and pepper, while an egg is fried in a separate pan.
The rice, vegetable, and egg are then layered in a bowl and served with sweet chili sauce. This dish isn’t fancy, but it’s quick, healthy, and delicious.
Mix the marinade ingredients together and marinate the pork for 15 minutes.
Pour the groundnut oil into a preheated wok and heat until the oil begins to smoke. Stir-fry the pork slices until the color changes, 1 to 2 minutes. Remove to a plate.
Add the bamboo shoots, and toss quickly around the hot wok for 10 to 15 seconds. Add the soy sauce and sugar. Lower the heat and simmer for 4 to 5 minutes, stirring occasionally. Raise the heat to high. Return the pork and toss together quickly.
Sprinkle in the scallions, and stir-fry for 1 minute to combine all of the ingredients. Serve immediately.
Featured in Main Dishes: Red Curry with Bamboo Shoots and Coconut Milk แกงหน่อไม้กะทิ ( Kaeng Nor Mai Ga Tee )
Rated 4.5 Stars from 2173 reader reviews
Yield: 2 servings
Prep time: 10 Minutes
Cooking time: 10 Minutes
Ready in: 20 Minutes
This lovely red curry dish is typical of the type of curries served in Central Thailand, where the soup base is made with coconut milk. It's made with juicy chunks of chicken thigh meat, has a smooth and creamy texture, and deliciously exotic flavors from the fresh lemongrass, galangal, kaffir lime, dry roasted cumin, coriander, and peppercorns used in making the Thai strong red chili paste (Prik Kaeng Ped). Using a packaged red curry paste to make this dish is completely acceptable, but if you want to do the whole recipe from start to finish yourself, prepare our delicious homemade red chili paste recipe first. You'll be glad you did when you see all those gorgeous bits of red, yellow, and brown in your finished Kaeng Nor Mai, knowing that you made them all with your own two hands.
Ingredient List: What's in our Red Curry with Bamboo Shoots and Coconut Milk.
- 1 Pound boneless, skinless Chicken Thigh Meat
(cut into 1/2 inch pieces)
- 3 Tablespoons Thai Red Curry Paste
- 2 Cups Coconut Milk
(divided into 2 portions)
- 1 Cup Bamboo shoots
(canned or prepared, cut into thin strips)
- 2 - 3 Thai Long Chilies
(or other mild red chili)
- 1 Cup Thai Sweet Basil
(Horapah, Star of Siam)
- 5 Kaffir Lime leaves
- 2 teaspoons Coconut Sugar
- 1 Tablespoon Fish Sauce
- 1/2 teaspoon Salt
Basic Directions: How we make our Red Curry with Bamboo Shoots and Coconut Milk.
1) Heat half the coconut milk in a wok or pan, then stir in the curry. Cook it on low heat until it is thick and well blended.
2) Add the chicken meat and fry it in the curry for about 5 minutes, then add the other half of the coconut milk.
3) Add the bamboo shoots, red chilies, and pieces of kaffir lime leaf. Cook for 5 minutes, then let it cool down. Stir in the basil and serve.