Ingredients:

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3/4 lb (350 g) fresh winter bamboo shoots
2 1/2 oz (75 g) preserved mustard green
1 1/2 cups (350 ml) vegetable oil for deep-frying; uses about 2 oz (60 ml)
1/2 tsp MSG (optional)

 

Directions:

 

1. Remove the husks from the bamboo shoots. Roll-cut into diamond-shaped chunks. Soak the preserved mustard in water for 5 minutes to reduce its saltiness. Squeeze out the excess water and cut into 1 1/2 inch (3.5 cm) pieces.

2. Heat the oil in a wok to about 400oF(205oC), or until a piece of scallion green or ginger browns quickly when tossed into the oil and a haze rises above the oil surface. Add the preserved mustard and deep-fry for 30 seconds. Remove and drain. Add the bamboo shoots and turn the heat to low. Deep-fry the bamboo shoots for 30 seconds, then raise the heat to high and deep-fry for 3 minutes, or until brown outside and tender inside. Remove and drain. Return the preserved mustard to the oil and deep-fry for 5 minutes. Remove and drain.

3. Pour all the oil out of the wok. Add the preserved mustard and bamboo shoots. Stir-fry to blend, then sprinkle with the MSG. Remove and serve.