Ingredients
600 g fresh winter bamboo shoots (about 1.3 lbs), 40 g salted preserved mustard green leaves.
Seasonings
800 g vegetable oil (about 60 g actually used), 60 g sugar, 60 g soy sauce, 12 g cooking wine, 6 g MSG, 1 g salt.
Instructions
1. Soak the salted preserved mustard green leaves in fresh water to remove the saltiness, then cut into sections; peel the fresh winter bamboo shoots, trim off the tough root ends, rinse clean, and cut into 4 cm (about 1.5-inch) diamond-shaped pieces.
2. Place a wok over high heat with boiling water, add the winter bamboo shoot pieces and cook until tender, then remove and drain. Simmer the bamboo shoots in a suitable amount of broth with cooking wine, soy sauce, salt, sugar, and MSG over heat for about 10 minutes, then remove and drain thoroughly.
3. Pour vegetable oil into the wok and heat over high heat until it reaches 70-80% hot (about 350-375°F). First, deep-fry the preserved mustard green leaves until crispy, then remove and arrange on a serving plate, sprinkling with MSG to taste. Next, add the winter bamboo shoots and fry until golden brown, then pour everything into a strainer to drain the oil, and finally sprinkle with MSG.
4. Place a wok over high heat, pour in an appropriate amount of oil, add the winter bamboo shoots, splash with cooking wine, stir-fry briefly, then remove and place on top of the potherb mustard leaves. This dish features golden, tender winter bamboo shoots with dark green, crispy potherb mustard, creating an exceptionally delicious flavor.