Easy Bamboo Shoot Soup
by Shara Ng
The recipe is from Sugar Megnolia: "It is originally from a Chinese cuisine cook book, but originally it was a bit bland, so I added a touch of Sichuan to it. I really think it tastes great, with a bit of a kick to it, and it is good served as a side to just about any Chinese dish. :) Comes together really quick and is quite light."
Total Time
Difficulty
Easy

Simple Tasty Recipes
Ingredients for 4 Servings
-
6 cupsvegetable stock
-
1 (8 ounce) canbamboo shoots
-
1 teaspoonSichuan sauce
-
1 teaspooncornstarch
-
1 1/2 teaspoonswater
-
1 teaspoonlight oil
-
salt and pepper
Time
-
Preparation Time
-
Cooking Time
-
Total Time
Goes Great with
Method
-
1. Bring stock to a boil.
-
2. Add bamboo shoots and Sichuan sauce, and return to a boil.
-
3. Mix cornstarch and water until there are no lumps, then add to stock/shoots, and let it thicken slightly.
-
4. Add the 1 teaspoons of oil to thin it out a little.
-
5. Salt and pepper to taste.
Notes:
Goes Great with