Recipe: Homemade Chaosansi

Made famous by canned Gulong brand of sautéed bamboo shoots, here’s my take of Chaosansi using canned shoots instead of fresh ones because I find them too tough. If you want to use the fresh ones, make sure to boil them in water for 20 minutes or so to soften them a bit. 

INGREDIENTS:

1 tsp minced onion

1 tsp minced garlic 

100g pork strips or ground pork 

or tofu if vegan

250g canned bamboo shoots, julienned 

1 small carrot, shedded 

2-3 dried shitake mushrooms, soaked, cut into strips when softened (reserve liquid)

Chili flakes

SAUCE:

1 tsp soy sauce

1 tsp oyster sauce

1/2 tsp brown sugar

1 tbsp shaoxing wine

Sesame oil

1. Sauté 1 tsp minced onion, 1 tsp minced garlic in vegetable oil. 
2. Add 100g pork strips or ground pork (or tofu strips if vegan) and mushrooms. 
3. Sauté until lightly browned and a bit dry. 
4. Add the reserved mushroom liquid and the sauce. 
5. Mix again until the sauce is a reduced and adjust seasoning (salt) according to taste. 

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