HOMEMADE CHILI BAMBOO SHOOTS
These chili bamboo shoots are one of the most flavorful and convenient accompaniments to a Chinese dish when you’re short on time. Toss in some hot sauce, and you’ve got yourself the perfect appetizer or side dish.
HOMEMADE IS ALWAYS BETTER
You can have a far superior flavor from handmade chili bamboo shoots, which can be created in the amount you need, without preservatives you cannot pronounce.
Make your own chili oil, and you’ll have a game-changer in this dish. Store-bought chile oil tends to be more concentrated in color than flavor, so stay away from it. Freshly prepared chili oil with aromatics and red Sichuan pepper flake sizzling over it won’t even come close in comparison. Obviously, you’ll get a nicer bamboo shoot if you’ve already prepared your own chili oil. It’s an easy decision!
How do I know which bamboo shoots to use?
Vacuum-sealed bags or canned bamboo shoots make the ideal choice for this dish because they’re already seasoned.
Even though they include certain chemicals, bamboo shoots in brine are the finest alternative for that characteristic preserved flavor.
INGREDIENTS:
- 1 cup of brine or canned bamboo shoots
- 1 pinch salt
- 2-3 tablespoons of chili oil or chiu chow oil
- 1/8 teaspoon of white pepper
- 1/4 teaspoon of sesame oil
INSTRUCTIONS:
- Using cold water, wash the bamboo shoots thoroughly Drain the water thoroughly. If you want to make sure they are completely dry, you can use a clean kitchen towel to pat them dry.
- Mix in the chili oil or chiu chow oil to your liking. In contrast to chiu chow oil’s garlicky flavor, our chili oil’s fiery flavor is more pure and distinct. We prefer to mostly use the oil, skimming off the oil with a spoon so that we don’t receive too much of the chili flake. You have the option of a smooth or chunky texture.
- Then, add 14 teaspoon sesame oil, 1/8 teaspoon white pepper, and 1 pinch of salt. It’s entirely up to you how much of each ingredient you use.
- The flavors should mingle for 10 to 20 minutes before serving.
- Transfer to an airtight jar and keep in the fridge if you have any left over. Ideally, they’ll keep for a week. To avoid food spoilage, always dip into them with clean chopsticks.