Wineshark Cooking Class - Pan-fried Wild Water Bamboo Shoots with Eggs 茭筍絲煎蛋

Ingredients (for 4):

• Water bamboo - 800 g
• Oil - 4 tbsp
• Egg - 3
• Corn starch - 1 tbsp
• Water - 2 tsp
• Salt - 1/2 tsp
• White pepper powder - 1/8 tsp
• Chicken stock - 1 cup
• Soy sauce - 1 tbsp
• Sugar - 1/4 tsp
• Salt - dashes
• Corn starch - 2 tsp
• Water - 2 tbsp
• Sesame oil - 1 tsp

Procedures:

1. Remove the skin of the water bamboo and cut diagonally to slices, then further cut into strips.

2. Heat a wok and put the water bamboo strips on it to toast until dry.

3. Season the dried water bamboo with salt and white pepper powder. Mix well.

4. Whisk the eggs, add corn starch and water. Add to the dried water bamboo strips and mix well.

5. Heat a pan with a tablespoon of oil, then scoop a ladle of the water bamboo with egg to the pan. 

6. Pan-fry the mixture and form the shape of a omelette. Once the side is browned, flip over and continue to pan-fry.

7. Remove the omelette and continue to make another, until all the mixture is used up.

8. Mix the chicken stock with soy sauce, sugar, salt and sesame oil.

9. Mix the corn starch with water.

10. Heat the sauce mixture to boiling.

11. Gradually add the corn starch with water, until the sauce thickens. 

12. Add the omelette back in and cook for another 2 minutes until they absorb the flavors.