Braised Three Delicacies with Water Bamboo (Low-Fat & Slimming)
Ingredients
- 3 small stalks water bamboo (茭白)
- 200g edamame (shelled)
- 500g (12 pcs) female bamboo shrimp
- 100g clams (with shell)
- as needed scallion, ginger, garlic
- 1 tsp oyster sauce
- to taste salt
- a pinch MSG
- 1 ladle cooking oil
Instructions
- Live female bamboo shrimp.
- Remove the head, devein, and shell the shrimp, keeping the tail intact. (Tip: Twist the head gently and pull slowly — the vein will come out with the head in one pull. Very easy.)
- Butterfly the shrimp. The dark brown strip in the center is the shrimp roe (it turns red when cooked) — do NOT discard it. Shrimp roe is edible, and female shrimp with roe are usually more expensive.
- Heat oil in the pan and pan-sear the shrimp tails until just cooked through. Do not stir with a spatula — the roe has not set yet and will break off easily. Use chopsticks to flip each shrimp one by one so the roe sets firmly and stays attached.
- Once seared and cooked through, transfer to a plate. You can see the roe is now firmly attached to each shrimp.
- The clams were already pre-cleaned by the vendor and fully purged of sand. Just rinse with water and drain.
- Sear the clams in oil until just cooked, then remove and set aside.
- Pre-shelled edamame.
- Peel the water bamboo, rinse briefly, and cut into irregular bite-sized pieces (roll-cut).
- Heat oil in the pan and sauté the scallion, ginger, and garlic until fragrant.
- Add the edamame and stir briefly until it turns bright green.
- Add the water bamboo to the pan.
- Add 1 tsp oyster sauce.
- Stir-fry over medium heat for a few minutes.
- Just before finishing, add the shrimp tails and clams back in. Season with salt and a pinch of MSG. Toss over high heat for 1 minute, then turn off the heat.
- Plate and serve.
- Two words: fresh and fragrant.
- Close-up shot — plump meat bursting with roe.
- So appetizing!
