Bamboo Salad Recipe

1. 1

   Place bamboo shoots in medium bowl and cover with warm water. Steep until softened, about 30 minutes. Drain bamboo, reserving liquid for another use (see note).

2. 2

   Cut bamboo into a thin julienne. Alternatively, tear bamboo along the grooves into thin slivers. Dress with the chili oil, sesame oil, 1/4 teaspoon salt, and 1/4 teaspoon sugar, adding more sesame oil, salt, and sugar to taste. Serve immediately. Store in refrigerator for up to four days.

* Per serving · 4 servings · Values may vary.

No additional tips available.