Water Bamboo Catchup Recipe

This Water Bamboo Catchup Recipe is an easy, but impressive recipe, except the tangy taste of water bamboo, catchup do enhances the flavor of this classic Chinese dish.

Wok, colander, serving plate.

9oz./ 250g water bamboo

2 slices fresh ginger, minced

3-5 tbsps.vegetable oil

1/2 cup water

1-2 tbsps.catchup

1-2 tbsps.granulated sugar

Salt to taste

1. Cut water bamboo into 1-2 inches section (P1).

P1

2. Place a large wok on high heat, heat 3-5 tbsps.vegetable oil till hot, then deep fry water bamboo for 2 minutes over medium heat (P2). Then use a colander to drain them well (P3).

P2

P3

 

3. Pour off all but 2 tbsps.vegetable oil from the wok, reduce heat to low, saute minced ginger and catchup for 30 seconds, or until aromatic, then add water bamboo back into it, stir fry over low heat for 2 minutes(P4).

 
P4

4. Pour into 1/2 cup water, season with sugar and salt as you would, keep on a steady simmer until the sauce thickens (P5).

 
P5

5. Remove to a serving plate, serve hot (P6).

 
P6