Cashews and Bamboo Shoots : How to Cook Canned bamboo shoots
Cashews and Bamboo Shoots is an easy recipe made with cooked canned bamboo shoots sautéed with toasted cashews, simmered in a flavorful sauce made with soy sauce, sake, rice vinegar, and sugar, and then finished off with toasted sesame oil and scallions.
Equipment
- pan
- knife
- grater
- cutting board
Ingredients
- 1 can of bamboo shoots, sliced
- 1/4 cup raw cashews, chopped options, but delicious
- 1/2 tbsp oil use any neutral oil
- 1/2 inch fresh ginger, grater or finely chopped
- 2 cloves of garlic, finely chopped
- 2 tbsp soy sauce
- 2 tbsp sake
- 1 tsp rice vinegar
- 1 tsp sugar
- 1/2 cup water
Toppings
- 1 tsp toasted sesame oil
- 1 tbsp scallions, sliced thin
Instructions
- Begin by opening your can of canned bamboo shoots. Place in a strainer to drain and rinse thoroughly with water. Set aside.**if bamboo shoots are not already sliced, cut or rip them into desired size
- Heat a skillet over medium heat. Add 1/4 cup of raw, chopped cashews. Toast over medium heat for 3 minutes or until the cashews begin to brown
- Add bamboo shoots and 1/2 tbsp oil to the skillet. Sauté for 3 minutes, stirring often.
- Add cut garlic and grated ginger to the pan and cook for another 3 minutes
- Add 2 tbsp soy sauce, 2 tbsp sake, 1 tsp rice vinegar, 1 tsp sugar, and a half cup of water to the skillet.
- Bring to a simmer and reduce heat to medium-low. Simmer for 15 minutes or until liquid has been absorbed and texture is desirable
- Remove from heat and add 1 tsp toasted sesame oil. Stir until evenly combined
- Plate bamboo shoots and top with sliced scallions. Serve and enjoy!
