Homemade Chili Bamboo Shoots

Method4 steps

1. 1

   Step 1: Rinse the prepared canned or brined bamboo shoots under cold water. Drain thoroughly, then pat dry with a clean kitchen towel if needed.

   Uses 1 cup ready-to-eat canned or brined bamboo shoots · Cold water for rinsing the prepared bamboo shoots

   
2. 2

   Step 2: Put the drained shoots in a bowl. Add 2 tbsp of the prepared chili oil or chiu chow oil, then up to 1 tbsp more to taste. For a smoother condiment, skim mainly oil from the jar; for a chunkier version, include some of its chili flakes.

   Uses All rinsed and drained bamboo shoots · 2–3 tbsp prepared chili oil or chiu chow oil, to taste

   
3. 3

   Step 3: Add the ¼ tsp sesame oil, ⅛ tsp white pepper and pinch of salt.

   Uses Bamboo shoots with chili oil · ¼ tsp sesame oil · ⅛ tsp white pepper · 1 pinch salt

4. 4

   Step 4: Stir well. If time allows, leave for 10–20 minutes before serving so the flavours meld. Refrigerate any leftovers promptly in a clean airtight container and use within 4 days, or sooner if a prepared ingredient has a shorter remaining storage limit. Use clean utensils each time.

   Optional flavour rest: 10–20 minutes · 10 minUses Bamboo shoots with all seasonings