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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This recipe is originally from a Chinese cuisine cook book, but originally it was a bit bland, so I added a touch of Szechuan to it. I really think it tastes great, with a bit of a kick to it, and it is good served as a side to just about any Chinese dish. :) Comes together really quick and is quite light. Ingredients:
6 cups chicken stock or 6 cups vegetable stock |
1 (8 ounce) can bamboo shoots |
1 teaspoon szechuan sauce |
1 teaspoon cornstarch |
1 1/2 teaspoons water |
1 teaspoon light oil |
salt and pepper |
Directions:
1. Bring stock to a boil.
2. Add bamboo shoots and Szechuan sauce, and return to a boil.
3. Mix cornstarch and water until there are no lumps, then add to stock/shoots, and let it thicken slightly.
4. Add the 1 teaspoons of oil to thin it out a little.
5. Salt and pepper to taste.
6. Enjoy. :).
7. For Vegan- Use Vegetable Stock.
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