Shepherd's purse mixed with spring bamboo shoots
Shepherd's Purse 180g | Thunder bamboo shoots 2 |
Olive oil 1 scoop | June Fresh 8g Light Salt Original Soy Sauce 25ml |
Sesame Sesame Oil 1 small spoon | White sugar 1g |
Vine pepper oil A little | White Sesame 1 small spoon |
Step 1
Prepare ingredients.Step 2
Remove the old roots and yellow leaves of shepherd's purse, wash them with clean water, soak them for half an hour and take them out. Add an appropriate amount of water to the pot and add 1 teaspoon of salt and bring to a boil. Put the shepherd's purse into the blanching water and take it out. Filter it with purified water, wring it out and chop it into fine pieces.Step 3
Peel off the shells of the spring bamboo shoots, cut off the old heads, cut into thin slices, blanch them in water, take them out and set aside.Step 4
Prepare the sauce: stir together soy sauce and white sugar, sesame sesame oil and white sugar, cane pepper oil, and white sesame seeds.Step 5
Add Heran organic olive oil to the pot and heat it up, add the spring bamboo shoot slices and stir-fry.Step 6
Pour in the shepherd's purse and mix well, turn off the heat, pour in the sauce and mix well.Step 7
Finally, plate and serve.Step 8
The shepherd's purse and the bamboo shoots are really fresh. Cooking tips for shepherd’s purse mixed with spring bamboo shootsWhen blanching shepherd's purse and spring bamboo shoots, add an appropriate amount of salt to preserve the fresh color and remove oxalic acid.