After the beginning of autumn, as the seasons change, the temperature gradually starts to cool down, but the residual heat of summer still lingers, and the humid and hot climate continues to affect our daily lives. During this season, the body tends to accumulate moisture, leading to symptoms like loss of appetite and fatigue. Therefore, dietary adjustments become especially important. August is the peak season for various vegetables and fresh water bamboo shoots quietly make their appearance, becoming a delightful choice for our tables at this time.
Water bamboo shoots are the swollen stems of aquatic plants. They are tender and crisp, making them one of the seasonal vegetables of summer and autumn. Water bamboo not only tastes delicious but also has rich nutritional value, containing proteins, carbohydrates, dietary fiber, vitamins, and minerals that the human body needs. Additionally, water bamboo is rich in 17 types of amino acids, 8 of which are essential for the body, playing an important role in enhancing immunity and promoting metabolism.
In traditional Chinese dietary therapy, water bamboo is cool in nature and has a sweet taste, which helps clear heat and detoxify, promotes diuresis and reduces swelling, as well as strengthens the spleen and stimulates appetite. It is especially suitable for consumption during the humid and hot transition from summer to autumn, effectively removing internal dampness and heat, improving spleen and stomach functions, and also reducing liver fire, making it beneficial for those with weak constitutions. With an understanding of the nutritional benefits of water bamboo, why not try a delicious and nutritious home dish—stir-fried water bamboo with three shredded ingredients? This dish is colorful and rich in texture, fully showcasing the nutritional advantages of water bamboo.
Recommended recipe: Stir-fried Water Bamboo with Three Shredded Ingredients
Ingredients: 2 water bamboo shoots, appropriate amount of black fungus, 1 carrot, 1 pointed pepper, appropriate amount of green onion, ginger, and garlic, 1 tablespoon of Pixian bean paste, appropriate salt, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, appropriate amount of chicken essence, 1 teaspoon of starch, appropriate amount of water, and appropriate amount of cooking oil.
Preparation steps:
1. Prepare the water bamboo: First, clean and peel the water bamboo, removing the hard outer skin, then slice it into thin pieces and cut them into fine shreds. It is important to cut the water bamboo into even shreds to ensure it heats evenly during cooking, providing a consistent texture.
2. Prepare other ingredients: Soak the black fungus in warm water in advance, remove any impurities after soaking, wash it well, and then cut it into fine shreds; wash the carrot and pointed pepper, peel the carrot, and cut it into fine shreds as well. The sweetness and crispness of the carrot combined with the slight spiciness of the pointed pepper adds complexity to this dish.
3. Prepare the sauce: Take a small bowl, add appropriate salt, soy sauce, oyster sauce, chicken essence, and starch, then pour in a small amount of water and mix well, setting it aside. The prepared sauce not only enhances the flavor of the dish but also makes the stir-fry more tender and delicious.
4. Stir-fry: Heat oil in a pan, and once the oil is hot, add green onion, ginger, and garlic to sauté until fragrant, then add a spoonful of Pixian bean paste and stir-fry until the oil turns red, adding color and aroma to the dish. Add the prepared shredded water bamboo, black fungus, carrot, and pointed pepper, and stir-fry quickly over high heat. The cooking time for the water bamboo should not be too long; about 2 minutes is sufficient to maintain its tender texture. Pour in the prepared sauce and continue to stir-fry for 1 minute, ensuring the sauce evenly coats the vegetable shreds. Once done, quickly turn off the heat and serve.
This stir-fried water bamboo not only offers a feast for the senses with its color, aroma, and flavor, but it also boasts rich nutritional value. The refreshing sweetness and crunchiness of the water bamboo complement the smoothness of the black fungus, the sweetness of the carrot, and the slight spiciness of the pointed pepper, creating a rich layering of flavors. Since water bamboo itself is high in moisture, controlling the cooking time is essential to ensure that it is cooked through while still retaining its crispness.
Cooking tips:
1. Cut the shreds evenly: The shreds of water bamboo, carrot, and pointed pepper should be as even as possible, not only allowing for uniform cooking but also making the dish visually appealing.
2. Control the cooking time: Since water bamboo contains a lot of moisture, it easily releases water under high heat, so the cooking time should not be too long. It is recommended to maintain high heat and quickly stir-fry throughout to keep the water bamboo tender.
