I needed a vegetable side dish to go with my twice-cooked tofu. In China, it is a very poor household indeed that has only one dish to go with their rice. Variety is the spice of life and the Chinese take their food very seriously. Like the French, if they are not eating, they are talking about food or thinking about food.
To make a change from what I made to go with the twice-cooked pork, I used celery as the foil to the giant bamboo in my side dish.
Karl’s Spicy Giant Bamboo and Celery Stir-fry
2 Tbs. chili garlic sauce
1 Tbs. soy sauce
1 Tbs. shaoxing rice wine
1 tsp. ginger, minced
½ tsp. sugar
1 fresh giant bamboo shoot
2 stalks celery
2 cloves garlic
1 small red bell pepper
3-4 green onions
1 Tbs. peanut oil
1. Measure the first 5 ingredients, put them in a small cup and set it aside.
2. Remove the tough outer layers of the bamboo and cut it into planks. Set the pieces in a pile on a large plate.
3. Slice the celery down the middle and cut it into 2 inch pieces. Make a second pile on the plate.
4. Cut the garlic into slices and pile it on the plate.
5. Core, seed and plank the red pepper and pile it on the plate.
6. Trim the green onions and cut them into two inch pieces. Add the white parts to the celery pile and the green parts to the red pepper pile on the plate.
7. Put the peanut oil into a skillet or wok and bring it up to a high temperature. Add the bamboo and toss the vegetables about every 30 seconds for two minutes. Do not stir constantly.
8. Add the celery pile to the pan and continue stir-frying for two minutes.
9. Add the garlic and continue stir-frying for one minute.
10. Add the red pepper pile and continue stir-frying for one minute.
11. Pull the vegetables to the sides of the pan and pour the sauce mixture into the open space. Mix the sauce together for about ten seconds and then toss the vegetables to coat them with the sauce.
12. Remove to a bowl and serve immediately.