Ingredients
350 g spring bamboo shoots, 25 g ham slices, 200 g clear broth.
Seasonings
500 g (about 1 lb) vegetable oil, 25 g soy sauce, 15 g sugar, 10 g cooking wine, 5 g sesame oil, 3 g each salt and minced scallion, 2 g MSG.
Instructions
1. Trim the roots and peel the spring bamboo shoots, then rinse, split them open, lightly crush with the side of a knife to loosen the texture, and cut into 3 cm (about 1-inch) pieces.
2. Place a wok over high heat and add vegetable oil. When the oil reaches about 350°F (moderate heat), add the bamboo shoots and fry for 1-2 minutes until they turn light golden. Remove and drain the oil thoroughly.
3. Leave a small amount of oil in the wok, add minced scallions and clear broth, then season with soy sauce, sugar, cooking wine, salt, and MSG to taste. Gently slide the bamboo shoots into the wok and braise over low heat until tender and the sauce thickens. Increase to high heat, toss a few times, drizzle with sesame oil, and serve. This dish is crisp, refreshing, and aromatic.