Monastic Bamboo Shoots

Monastic Bamboo Shoots

　　This is a highly flavorful side dish made with packaged wild monastic bamboo shoots. Each shoot is a small, tender tip. Bamboo shoots can be hard to season, so the following method is used.

1. Rinse the shoots with clean water, then soak them for 5 minutes. Next, cut them as needed—the thicker ends can be sliced. Slice 3 large garlic cloves and set aside. Place the shoots in hot water (with salt added), and let them simmer over low heat.

2. Heat 1 tablespoon of oil in a pan. Add an appropriate amount of ground beef (or pork), and stir-fry over medium heat until the meat crumbles. Then add 2 tablespoons of homemade chili sauce and the sliced garlic.

3. Once the mixture is fragrant and evenly mixed, the shoots will have simmered for a while. Use a strainer to drain the shoots, then add them to the meat. Stir a few times, then add an appropriate amount of water. Cover and simmer for 3 minutes. Remove the lid, add some rice wine, stir a few more times, and finish with chopped scallions before serving.