Total Time
10mins
Prep 0 mins
Cook 10 mins

This recipe is originally from a Chinese cuisine cook book, but originally it was a bit bland, so I added a touch of Szechuan 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.

Ingredients Nutrition

  • 6 cups chicken stock or 6 cups vegetable stock
  • 1 (8 ounce) can bamboo shoots
  • 1 teaspoon szechuan sauce
  • 1 teaspoon cornstarch
  • 1 12 teaspoons water
  • 1 teaspoon light oil
  • salt and pepper

Directions

  1. Bring stock to a boil.
  2. Add bamboo shoots and Szechuan 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.
  6. Enjoy. :).
  7. For Vegan- Use Vegetable Stock.