Ingredients
700 g (about 1.5 lbs) of wild rice shoots.
Seasonings
30 g soy sauce, 25 g sesame oil, 30 Sichuan peppercorns, and 5 g each of dried chili peppers, MSG, and salt.
Instructions
1. Remove the tough root, outer shell, and inner skin from the wild rice stems, then cut into 5 cm (about 2-inch) thick strips. Blanch in boiling water until tender, drain, and toss with salt and MSG to taste.
2. Fry the Sichuan peppercorns in hot oil until darkened, then remove and discard them. Next, fry the dried chili peppers until they turn a dark purple color, add soy sauce, bring to a boil, then pour the mixture over the prepared water bamboo shoots. Cover and let it sit for a moment before serving. This dish is savory, aromatic, and numbing-spicy, with a tender and crisp texture.