How to cook bamboo shoots. Stir-fry it with perilla oil

Name: Stir-Fried Bamboo Shoots With Perilla Oil
Total time: 15 min
Yield: 6 servings
Ingredients: bamboo shoot 500g; Korean style soy sauce 3~4TS; Salt little; perilla oil 3TS; crushed garlic 1TS; leek 1/2ea; Sesame little

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This is a simple stir-fried bamboo shoot dish seasoned with perilla oil, soy sauce, and garlic—a quick seasonal Korean side that highlights the tender texture of fresh spring bamboo.

How to cook bamboo shoots. Stir-fry it with perilla oil

Total

15 min

Servings

6

Recipe Source

View original recipe

From 10000recipe · by 10000recipe

Ingredients

7 Ingredients

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Instructions

1
Bamboo shoots contain a toxic substance called cyanogen You can't eat it raw Make sure to blanch it in water and remove the ARIN flavor I cook it and eat it
2
I boiled it and removed the taste of Arin Cut bamboo shoots into bite-size pieces and stir-fry them
3
I put a lot of perilla oil It gives you plenty of perilla oil, which is good for your body You don't need to add water while cooking
4
Stir-fry it over high heat and add 3 tablespoons of soy sauce Season it with soy sauce and salt depending on the amount
5
I added garlic and green onions and stir-fried it again
6
While stir-frying the bamboo shoots, I looked at it from time to time It's light and savory It's amazing It's a bit bland, so add more salt It's the taste of making rice when you season it!
7
Even if you don't use any special seasoning It's healthy to stir-fry bamboo shoots with perilla oil and soy sauce Delicious side dishes Stir-fried bamboo shoots

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Tips & Notes

Pro tips

Slice bamboo shoots lengthwise into thin strips or bite-sized pieces for even, quick cooking and better oil absorption.
Add garlic and perilla oil near the end of cooking to preserve their aromatic qualities and prevent burning.
Toast sesame seeds in a dry pan before sprinkling to intensify their nutty flavor as a finishing touch.
Use freshly boiled bamboo shoots within 1–2 days for best texture; older shoots become fibrous.

Substitutions

Perilla oil → Sesame oil (same amount; slightly different but complementary flavor)
Korean soy sauce → Regular soy sauce (use same amount; flavor will be slightly less complex)
Leek → Green onion or scallion (milder onion flavor, add at the very end)