Maker of clothes, recipes, natural fabric dyeing, Gardener of veg, fruit and flowers.

Maker of clothes, recipes, natural fabric dyeing, Gardener of veg, fruit and flowers.

Water bamboo and pak choi stir fry

After my series of pak choi recipes here is a different versions of it. I love home cooking with pak choi as it is such a versatile vegetable. For this recipes I have combine two of favourites which are water bamboo and pak choi and make them into a stir fry. It is a no hassle quick and easy to cook recipe. Great for lunch or dinner idea or as a side dish.

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Water bamboo originate from China ever since finding out of it on a facebook page run by a Shanghai cook I am loving it. If you live in London it is easy to get hold of it. If you don’t one can substitute it with canned bamboo shoots. It is not the same and the taste can change slightly. Bamboo shoot are not the same as water bamboo. They are from the same family but it has a slightly different texture and taste.

white stem pak choi



Pak choi can be grown easily at home otherwise the big supermarkets here in the UK sell them. When they don’t grow as quick as I like I get mine with weekly shopping from Waitrose. I have even seem them sold in supermarkets in Italy in october season…

Here is the recipe for 3-4 person as a side dish

 

Ingredients

4 water bamboo shoot

200 grms of pak choi

8 dried shitake mushroom

2 medium size carrot

3 cloves of fresh garlic (peeled and chopped finely)

3 spring onions (finely sliced).

1 tablespoon cooking oil

Cornstarch sauce :

1 teaspoonful cornstarch

1 teaspoonful oyster sauce

60 mls water (left from soaking dried mushroom)

Some black pepper and light soy sauce to taste.

 Preparation:

As with cooking any stir fries it is a very quick to cook on high heat. Therefore it is important to prepare cut, prep and get ready the sauces. this is so that they are all ready to go.

Wash, clean and slice the carrots and pak choi. Reconstitute the dried mushroom with some boiling hot water in a small bowl. when it’s soften slice the mushrooms into thin slices.

Slice the spring onions finely. Separate the white and green bits. As the white bits are use to fragrant the stir fry. therefore it is put in at beginning into the wok.

Prepare the sauce oyster sauce, cornstarch and 60 mls of leftover shittake water.

Cooking

In a hot pan or wok heat up the the cooking oil. then add the chopped garlic and white bit of spring onion. Fry till fragrant then add of the vegetables 9carrots, pak choi and mushrooms) Stir fry on high heat for 2-3 minutes till the pak choi starts to wilt. then pour in the corn starch sauce.

When the sauce is thicken and starts bubbling take it out of the heat. Add the sliced green spring onions. Add some pepper or soy sauce to taste.

It’s done and ready to eat. Serve on its own for a vegan dish with boiled rice. Or with some roast meat or fish. Enjoy.

Water bamboo & Pak Choi Stir Fry

Here is a quick and easy to cook recipe of water bamboo and pak choi stir fry
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Course
Cuisine: Chinese
Keyword: water bamboo, pak choi
Servings: 4 people

Ingredients

  • 4 medium water bamboo shoot
  • 200 grms pak choi
  • 8 dried shittake mushroom or fresh shittake
  • 2 medium carrot
  • 3 Cloves garlic
  • 3 stalks spring onion
  • 1 tbsp cooking oil

Cornstarch sauce

  • 1 tsp cornstarch
  • 1 tsp oyster sauce
  • 60 mils liquid left over from soaking dried mushrrom
  • black pepper and soy sauce to taste

Instructions

  •  PREPARATION:
    As with cooking any stir fries it is a very quick to cook on high heat. Therefore it is important to prepare cut, prep and get ready the sauces. this is so that they are all ready to go.
    Wash, clean and slice the carrots and pak choi. Reconstitute the dried mushroom with some boiling hot water in a small bowl. when it’s soften slice the mushrooms into thin slices.
    Slice the spring onions finely. Separate the white and green bits. As the white bits are use to fragrant the stir fry. therefore it is put in at beginning into the wok.
    Prepare the sauce oyster sauce, cornstarch and 60 mls of leftover shittake water.
    COOKING
    In a hot pan or wok heat up the the cooking oil. then add the chopped garlic and white bit of spring onion. Fry till fragrant then add of the vegetables 9carrots, pak choi and mushrooms) Stir fry on high heat for 2-3 minutes till the pak choi starts to wilt. then pour in the corn starch sauce.
    When the sauce is thicken and starts bubbling take it out of the heat. Add the sliced green spring onions. Add some pepper or soy sauce to taste.
    It’s done and ready to eat. Serve on its own for a vegan dish with boiled rice. Or with some roast meat or fish. Enjoy.
water bamboo & pak choi stir fry
Water bammboo and pak choi stir fry


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