Peel off the skin of the
bamboo shoots and discard the tough parts of the root.
Cut them into small slices
about 5 mm thick, then into strips about 4 cm long.
Finely chop the seaweed or
cabbage and ginger root.
Warm up the oil, deep-fry
the bamboo shoots for 1-2 minutes, then reduce heat and continue
cooking for 2-3 minutes.
When the color turns
golden, scoop them out and drain.
Keep about 2 tablespoons
oil in the wok or pan, increase the heat and put in the seaweed or
cabbage and ginger root, followed by the bamboo shoots.
Add the oyster sauce,
sugar and rice wine or sherry. Blend well.
Add the stock, bring it to
Then reduce the heat and
let it simmer until almost all the juice is evaporated.
Now increase the heat
Add the sesame seed oil,
stir a few times and serve.