Tell me the recipe of bamboo vegetable?

Answer 1

tender bamboo shoots can be washed and drained, then put oil in the kadai or pan and a lil jeera, panch foron, laal mirchi, salt, onion, tomatoes. keep the masala to a minimum, dont try to eclipse the taste of the shoots with too much masala. put the drained veg in to it and cook over low flame, stirring occasionally.
these are best eaten when fresh, and make a delicious side dish, but dont ever put too much additional things into it, because then the light fragrance and taste of the shoots will be quite spoilt.

Answer 2

Scalloped bamboo Recipe

3 cups bamboo -- parboiled, sliced
4 tablespoons butter
4 tablespoons flour
1 teaspoon salt
4 tablespoons grated cheese
paprika

Place the bamboo in a greased shallow baking dish. Prepare a sauce of the butter, flour, milk, and salt; then blend in the cheese. Pour this over the baboo and bake in an oven at about 350 F for 30 minutes. Serve with paprika sprinkled over the top.

Answer 3

try this

Stir-fried Mushrooms and Bamboo Shoots

INGREDIENTS:

* 1 block firm tofu
* 8 - 10 Chinese Black Mushrooms
* 1 8-ounce can bamboo shoots
* 1 clove garlic, finely chopped
* 1/2 cup chicken broth or stock
* 2 tablespoons dark soy sauce
* 1 1/2 tablespoons Chinese rice wine or dry sherry
* 1 tablespoon oyster sauce
* 1 teaspoon granulated sugar
* 1 teaspoon cornstarch dissolved in 4 teaspoons water
* 4 tablespoons oil for stir-frying, or as needed

PREPARATION:
Drain the tofu and cut into 1-inch cubes.

Soften the dried mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water and slice. If desired, strain a reserve a bit of the soaking water to add to the sauce.

Rinse the bamboo shoots under warm running water to remove any "tinny" taste.


In a small bowl or measuring cup, mix together the chicken broth, dark soy sauce, oyster sauce and sugar. Set aside. In another small bowl, dissolve the cornstarch in the water. Set aside.

Heat the wok and add 2 tablespoons oil, drizzling it around the sides of the wok. When the oil is hot, add the bean curd cubes. Stir-fry until browned. Remove the bean curd from the wok.

Add 2 tablespoons oil to the wok. When the oil is hot, add the garlic, and stir-fry until aromatic. Add the dried mushrooms and the bamboo shoots. Stir-fry for 1 minute.

Push the vegetables up to the sides. Add the sauce in the middle of the wok. Add the cornstarch and water mixture, stirring quickly to thicken. Add the bean curd. Heat through. Remove from the stove and sprinkle with a few drops of sesame oil if desired. Serve hot.

Variations
*Substitute brown sugar

Answer 4

very simple......spices as per Routine meal of vegitable, just boil bamboo and water as per quantity.....thanx