Type what you have

Ingredients

• ✓ bamboo shoot
• carrot
• celery
• canola oil
• onion
• cauliflower
• napa cabbage
• chive
• egg
• soy sauce
• rice wine vinegar
• sriracha sauce

Instructions

1. 1 Mince carrots and celery in the bowl of a food processor.
2. 2 Heat oil in a large, 12-inch skillet over medium-high heat. Add onion and minced carrot-celery mixture; saute, stirring occasionally, until softened, 5 to 7 minutes.
3. 3 Meanwhile, mince cauliflower in the food processor until fine or rice-like.
4. 4 Stir cauliflower into the onion mixture and allow vegetables to brown slightly, about 5 minutes more. Add cabbage, bamboo shoots, and chives and cook until heated through, 3 to 5 minutes.
5. 5 Add beaten eggs and stir vigorously while they cook, 1 to 2 minutes. Stir in soy sauce, vinegar, and Sriracha. Serve hot.

By waeqhswife

Ingredients

• ✓ bamboo shoot
• coconut milk
• red curry paste
• chicken breast
• coconut milk
• fish sauce
• brown sugar
• mixed vegetable
• red bell pepper
• orange bell pepper
• thai basil
• lime juice

Instructions

1. 1 Bring 1/2 cup coconut milk to a boil in a heavy saucepan. Whisk in the curry paste and cook until fragrant, about 5 minutes. Add the chicken and cook until browned, about 5 minutes. Stir in the 2 cups coconut milk, fish sauce, sugar, vegetables, bamboo shoots, and basil; simmer until the chicken is cooked through, about 15 minutes. Pour the lime juice over the dish and remove from heat. Serve warm.

By Meghan

Ingredients

• ✓ bamboo shoot
• vegetable oil
• chicken
• salt
• black pepper
• chicken broth
• soy sauce
• celery
• water chestnut
• cornstarch
• water
• cashew

Instructions

1. 1 Heat oil in a large skillet over medium high heat. Sauté chicken until it turns white, then season with salt and pepper and add broth, soy sauce, celery, bamboo shoots and water chestnuts. Cover skillet, reduce heat to low and simmer for 5 minutes.
2. 2 Beat cornstarch and water together in a small bowl, then blend into skillet mixture and heat through until thick and bubbly. Sprinkle with cashews and serve.

By Gweneth

Ingredients

• ✓ bamboo shoot
• sesame oil
• thai basil
• garlic
• onion
• chicken breast
• chile powder
• mushroom
• red curry paste
• coconut milk
• peanut butter
• curry powder
• brown sugar

Instructions

1. 1 Heat 1 tablespoon sesame oil in a large skillet over medium heat. Add ⅓ basil and garlic: cook until garlic is fragrant, about 30 seconds. Add onion; cook until soft and translucent, 5 to 7 minutes.
2. 2 Add remaining 2 tablespoons sesame oil and chicken to the skillet: season with chili powder. Add mushrooms and bamboo shoots; cook until chicken slightly pink in centers and mushrooms start to lose moisture, 4 to 5 minutes. Stir in curry paste.
3. 3 Stir ½ coconut milk into chicken and vegetable mixture until evenly coated. Stir in peanut butter and curry powder until sauce thickens, 10 to 15 minutes. Reduce heat to low.
4. 4 Stir remaining ½ coconut milk and brown sugar into curry mixture; simmer until reaches desired consistency, 10 to 15 minutes. Top servings with remaining ⅔ basil.

By Mason Atom Wolak

Ingredients

• ✓ bamboo shoot
• red wine vinegar
• cornstarch
• chicken broth
• water
• shiitake mushroom
• garlic
• ginger root
• soy sauce
• red pepper flakes
• firm tofu
• egg
• green onion

Instructions

1. 1 Stir vinegar and cornstarch together in a bowl.
2. 2 Combine chicken broth, water, bamboo shoots, shiitake mushrooms, garlic, ginger root, soy sauce, and red pepper flakes in a saucepan over medium-high heat. Bring to a boil. Reduce heat to low; cover and simmer for 5 minutes. Remove lid and add tofu. Return to a boil; slowly drizzle in egg while stirring. Stir in cornstarch mixture.
3. 3 Simmer soup over medium heat until broth has thickened slightly, about 3 minutes. Top with green onions.

By Dawn RD

Ingredients

• ✓ bamboo shoot
• peanut oil
• green curry paste
• garlic
• ginger
• chicken breast
• baby corn
• coconut milk
• fish sauce
• palm sugar
• makrut lime leaf
• red bell pepper
• orange bell pepper
• thai basil

Instructions

1. 1 Heat oil in a wok until it starts to shimmer. Add curry paste, garlic, and ginger; stir together and fry until fragrant, 2 to 3 minutes. Add chicken breast slices, stirring until coated. Cook until just slightly pink in the center, 3 to 5 minutes.
2. 2 While chicken is cooking, place baby corn and bamboo shots in a small saucepan, cover with water, and place over high heat. Bring to a boil. Drain then cover with water again.
3. 3 Pour coconut milk into the wok. Bring to a slow simmer, stirring occasionally, about 5 minutes. Drain corn and bamboo shoots and add in. Stir in fish sauce, palm sugar, and lime leaves. Bring back up to a simmer and cook for 5 minutes. Stir in bell pepper strips and cook until crisp-tender, about 3 minutes.
4. 4 Remove curry from heat and stir in Thai basil.

By Galen Dobbs

Ingredients

• ✓ bamboo shoot
• chicken breast
• cajun seasoning blend
• chicken broth
• cornstarch
• soy sauce
• olive oil
• cabbage
• sugar snap pea
• asparagus
• celery
• red bell pepper
• green onion
• cashew
• paprika

Instructions

1. 1 Sprinkle chicken pieces with Cajun seasoning.
2. 2 Whisk chicken broth, cornstarch, and 3 teaspoons soy sauce together in a bowl until completely blended.
3. 3 Heat 1 tablespoon olive oil in a deep frying pan or wok over high heat. Cook and stir chicken in hot oil until cooked through, 6 to 10 minutes. Remove chicken from pan and drain any accumulated liquids.
4. 4 Heat remaining 1 tablespoon olive oil in the frying pan or wok over high heat. Stir-fry cabbage, snap peas, asparagus, celery, red bell pepper, green onions, and bamboo shoots for 1 minute. Stir in 1 teaspoon soy sauce. Continue cooking until vegetables are tender but still crisp, about 3 minutes.
5. 5 Stir chicken into cabbage mixture. Pour chicken broth mixture over chicken mixture, reduce heat to medium, and simmer until sauce thickens, about 1 minute. Reduce heat to low; add cashews and cook until heated through, 1 minute. Sprinkle with paprika.

By Sweet B

Ingredients

• ✓ bamboo shoot
• olive oil
• red curry paste
• shrimp
• coconut milk
• leek
• onion
• sugar
• fish sauce
• green bean
• red bell pepper
• green bell pepper
• scallion
• jalapeno pepper
• pineapple chunk
• jasmine rice

Instructions

1. 1 Heat oil in a large skillet over medium heat; cook and stir curry paste until fragrant, about 2 minutes. Stir shrimp into paste and cook for 3 minutes. Transfer shrimp to a plate, scraping as much paste back into the skillet as possible.
2. 2 Pour coconut milk into the curry paste. Add leeks, onion, bamboo shoots, sugar, and fish sauce; bring to a boil. Add green beans, red bell pepper, green bell pepper, scallions, and jalapeno pepper and simmer until vegetables are tender, 10 to 15 minutes. Add shrimp and pineapple; cook and stir until shrimp are pink and cooked through, about 5 minutes more. Serve curry over cooked rice.

By Deb Brown

Ingredients

• ✓ bamboo shoot
• wild rice
• long-grain white rice
• black sesame seed
• green onion
• orange bell pepper
• yellow bell pepper
• red bell pepper
• broccoli
• garlic
• chicken breast
• vegetable oil
• ginger
• garlic powder
• stevia powder
• sesame oil
• orange
• soy sauce

Instructions

1. 1 Combine soy sauce, orange juice, sesame oil, stevia powder, garlic powder, and ginger for teriyaki dressing in a small saucepan. Bring to a boil over medium-high heat, stirring constantly; continue cooking until the mixture thickens slightly. Remove and set aside.
2. 2 Heat a large skillet over medium-high heat. Add vegetable oil and heat until shimmering, 1 to 2 minutes. Add chicken and garlic; stir-fry for 2 to 3 minutes. Add broccoli and continue to stir-fry, 4 to 6 minutes. Add bamboo shoots and bell peppers; cook for an additional 4 to 6 minutes.
3. 3 Carefully pour the teriyaki dressing into the skillet (watch for splattering); cook until chicken is no longer pink in the center and juices run clear, and the vegetables are tender, about 5 minutes more.
4. 4 Remove from heat and stir in green onion and sesame seeds, reserving some of each for garnish. Serve immediately over cooked white and wild rice with the reserved green onions and sesame seeds.

By Mitchell Webber

Ingredients

• ✓ bamboo shoot
• black pepper
• salt
• garlic powder
• shrimp
• vegetable oil
• green bell pepper
• red bell pepper
• ginger
• curry powder
• basil
• red pepper flake
• brown sugar
• garlic
• mint
• thai basil
• chicken broth
• green curry paste
• coconut milk

Instructions

1. 1 Bring coconut milk and curry paste to a boil in a large saucepan; boil for 5 minutes. Add chicken broth, Thai basil, mint, garlic, brown sugar, pepper flakes, dried basil, curry powder, and fresh ginger. Return to a boil and cook, stirring occasionally, for another 5 minutes.
2. 2 Add bamboo shoots and bell peppers; boil for 2 minutes. Reduce heat and simmer until all flavors have combined, about 12 minutes.
3. 3 Meanwhile, heat oil in a large skillet over medium heat. Add shrimp and season with garlic powder, salt, and pepper. Saute until shrimp is bright pink on the outside and the meat is opaque, 4 to 6 minutes.
4. 4 Transfer shrimp into the simmering sauce and simmer for 5 more minutes.

By ash77

Ingredients

• ✓ bamboo shoot
• peanut
• red chile pepper
• green bell pepper
• onion
• vegetable oil
• cornstarch
• sesame oil
• soy sauce
• vinegar
• white sugar
• chicken broth
• shrimp
• water
• cornstarch
• sesame oil
• chicken broth
• soy sauce

Instructions

1. 1 Combine soy sauce, chicken broth, and sesame oil in a bowl. Dissolve cornstarch in water and mix into the bowl. Add shrimp and stir to coat. Cover and refrigerate for 1 1/2 hours; stir occasionally.
2. 2 Mix chicken broth, sugar, vinegar, soy sauce, sesame oil, and cornstarch together to make the sauce. Set aside.
3. 3 Heat oil in a large frying pan. Add onion and cook, stirring occasionally, until limp and translucent, about 5 minutes. Add shrimp and stir until pink, about 1 minute. Stir in bamboo shoots, bell peppers, and dried chile; cook for 1 minute. Pour in sauce and peanuts. Cook until sauce boils and thickens slightly, about 5 minutes.

By Lisa Somerset

Ingredients

• ✓ bamboo shoot
• green onion
• cornstarch
• water
• soy sauce
• honey
• rice wine vinegar
• water
• red pepper
• bean sprout
• mushroom
• bok choy
• carrot
• green bell pepper
• baby corn
• tofu
• garlic
• ginger root
• onion
• vegetable oil

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Cook and stir onion in hot oil for 1 minute. Stir in ginger and garlic; cook for 30 seconds. Stir in tofu and cook, stirring occasionally, until golden brown.
2. 2 Add corn, bell pepper, and carrot; cook and stir for 2 minutes. Stir in bok choy, mushrooms, bean sprouts, bamboo shoots, and crushed red pepper. Cook until heated through, then remove from heat.
3. 3 Make sauce: Combine 1/2 cup water, vinegar, honey, and soy sauce in a small saucepan; bring to a simmer and cook for 2 minutes. Stir together 2 tablespoons water and cornstarch in a small bowl; pour into vinegar mixture. Simmer until sauce thickens.
4. 4 Pour sauce over tofu-vegetable mixture. Garnish with green onions.

By BANSREEPARIKH

Ingredients

• ✓ bamboo shoot
• cream of mushroom soup
• heavy cream
• mushroom
• chicken breast
• water chestnut
• baby corn
• teriyaki sauce
• butter
• broccoli

Instructions

1. 1 Mix soup and cream together in a large saucepan over medium-low heat. Stir in mushrooms and simmer over low heat for 5 minutes; add chicken, water chestnuts, bamboo shoots, corn, teriyaki sauce, and butter. Simmer all together for 10 minutes. Finally, stir in cooked broccoli and simmer for 5 minutes.

By Sara

Ingredients

• ✓ bamboo shoot
• corn oil
• green curry paste
• pork
• coconut milk
• red bell pepper
• sugar
• salt
• makrut lime leaf
• fish sauce
• thai basil

Instructions

1. 1 Bring a large pot of water to a boil and cook bamboo shoots for 5 minutes. Drain.
2. 2 Heat oil in a large pot over medium heat and cook curry paste until fragrant, about 2 minutes. Add pork, increase heat, and cook until starting to brown, 3 to 5 minutes. Add bamboo shoots, coconut milk, and red bell pepper.
3. 3 Reduce heat and bring to a simmer. Season with sugar and salt; simmer for 10 minutes. Stir in lime leaves. Cook for 1 more minute. Season with fish sauce. Stir in Thai basil and serve.

By Toi

Ingredients

• ✓ bamboo shoot
• cloud ear mushroom
• water
• pork fillet
• white sugar
• sake
• soy sauce
• black rice vinegar
• chile paste
• egg
• sesame oil

Instructions

1. 1 Place mushrooms in a small bowl and cover with water. Let soak until softened, about 15 minutes. Drain and cut into bite-size pieces.
2. 2 Bring 1 1/2 cup water to a boil in a pot. Add pork and bamboo shots. Cook, skimming off any fat that rises to the top, until pork is tender, 5 to 10 minutes.
3. 3 Mix sugar, sake, soy sauce, black rice vinegar, and chile paste together in a small bowl. Stir into the pot. Reduce heat to low and simmer soup, covered, about 10 minutes.
4. 4 Stir mushroom pieces into the soup. Crack in eggs and cook, covered, until whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Drizzle sesame oil over soup before serving.

By ZAYO

Ingredients

• ✓ bamboo shoot
• egg noodle
• olive oil
• onion
• garlic
• broccoli floret
• red bell pepper
• shrimp
• water chestnut
• baby corn
• oyster sauce
• red pepper flake

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat; stir in noodles and return to a boil. Cook until pasta floats to the top, about 1 to 2 minutes; drain.
2. 2 Heat oil in a large skillet over medium-high heat; cook and stir onion and garlic for about 1 minute. Add broccoli and bell pepper; cook and stir until just tender, about 3 minutes. Stir in shrimp, water chestnuts, baby corn, bamboo shoots, oyster sauce, and red pepper flakes. Continue cooking until shrimp and vegetables are heated through, about 3 minutes more.
3. 3 Serve shrimp and vegetables over noodles.

By juana

Ingredients

• ✓ bamboo shoot
• vegetable oil
• beef sirloin
• soy sauce
• monosodium glutamate
• chicken broth
• white sugar
• onion
• celery
• green onion
• mushroom
• water chestnut
• cornstarch

Instructions

1. 1 Heat oil in a large skillet or wok over medium-high heat. Brown beef in hot oil, then stir in soy sauce, MSG, broth, and sugar. Mix in onion and celery, and cook until tender. Stir in bamboo shoots, green onions, mushrooms, and water chestnuts. Reduce heat to medium, stir in cornstarch, and simmer until sauce is thickened.

By Sara

Ingredients

• ✓ bamboo shoot
• chicken breast
• white sugar
• soy sauce
• mirin
• vegetable oil
• ginger
• carrot
• onion
• mushroom
• watercress
• rice noodle

Instructions

1. 1 Cut chicken meat into bite size pieces. In a medium bowl combine the sugar, soy sauce, and mirin wine. Mix well, and set aside.
2. 2 In a skillet or wok, heat oil over medium-high heat. Squeeze juice from grated ginger into wok, add grated ginger, and stir fry until brown. Discard ginger fibers. Increase heat to high, and stir in chicken. Season with soy sauce mixture, and cook for 2 more minutes.
3. 3 One at a time add the carrots, onions, bamboo shoots, mushrooms, and watercress. Stir after each addition. Add rice noodles; cook, stirring, for about 3 more minutes, or until done.

By Jim

Ingredients

• ✓ bamboo shoot
• water
• jasmine rice
• red curry paste
• coconut milk
• chicken breast
• white sugar
• fish sauce
• red bell pepper
• green pepper
• onion
• pineapple

Instructions

1. 1 Bring water and rice to a boil in a pot. Reduce heat to low, cover, and simmer for 25 minutes.
2. 2 Whisk together curry paste and 1 can coconut milk in a bowl. Transfer to a wok and mix in remaining coconut milk, chicken, bamboo shoots, sugar, and fish sauce. Bring to a boil and cook until chicken juices run clear, 15 minutes.
3. 3 Mix bell peppers and onion into the wok. Continue cooking until peppers are tender, about 10 minutes.
4. 4 Remove from heat and stir in pineapple. Serve over cooked rice.

By NELLYDESIGN

Ingredients

• ✓ bamboo shoot
• chicken broth
• mushroom
• chicken
• soy sauce
• chile-garlic paste
• garlic
• firm tofu
• white vinegar
• white pepper
• water
• cornstarch
• egg
• green onion
• sesame oil

Instructions

1. 1 Bring chicken broth to a simmer in a 2-quart saucepan. Add mushrooms, chicken, soy sauce, chile paste, and garlic. Simmer for 5 minutes. Add tofu, bamboo shoots, vinegar, and white pepper. Simmer for 5 minutes more.
2. 2 Combine cold water and cornstarch in a cup; stir until smooth. Pour into soup and stir well. Let simmer until soup thickens, about 5 minutes more.
3. 3 Beat egg in a cup and slowly pour, in a fine stream, into soup. Stir well and heat through for 30 seconds. Mix in green onions and sesame oil. Remove from heat; serve hot.

By Kevin

Ingredients

• ✓ bamboo shoot
• sesame oil
• carrot
• zucchini
• bean sprout
• mushroom
• salt
• rice
• green onion
• soy sauce
• black pepper
• butter
• egg
• sweet red chili sauce

Instructions

1. 1 Heat sesame oil in a large skillet over medium heat; cook and stir carrot and zucchini in the hot oil until vegetables begin to soften, about 5 minutes. Stir in bean sprouts, bamboo shoots, and mushrooms. Cook and stir until carrots are tender, about 5 more minutes. Season to taste with salt; transfer vegetable mixture to a plate.
2. 2 Stir cooked rice, green onions, soy sauce, and black pepper in the same skillet until the rice is hot.
3. 3 In a separate skillet over medium heat, melt butter and gently fry eggs, turning once, until the yolks are still slightly runny but the egg whites are firm, about 3 minutes per egg.
4. 4 To serve, divide hot cooked rice mixture between 3 serving bowls and top each bowl with 1/3 of the vegetable mixture and a fried egg. Serve with sweet red chili sauce.

By Lisa

Ingredients

• ✓ bamboo shoot
• shiitake mushroom
• cloud ear mushroom
• silken tofu
• vinegar
• white pepper
• chicken stock
• ham
• soy sauce
• shaoxing wine
• salt
• corn flour
• water
• egg
• sesame oil

Instructions

1. 1 Place shiitake mushrooms and cloud ear mushrooms in a bowl of water; soak until softened, about 30 minutes. Drain and finely chop the mushrooms.
2. 2 Bring a pot of water to a boil; add tofu and cook for 1 minute. Remove using a slotted spoon and place in a bowl. Bring water back to a boil and add bamboo shoots; cook for 1 minute. Drain and set bamboo shoots aside.
3. 3 Mix vinegar and white pepper together in a bowl.
4. 4 Bring chicken stock to a boil in a large saucepan. Add bamboo shoots, mushrooms, and ham; return to a boil. Add tofu, soy sauce, Shaoxing wine, and salt; bring back to a boil.
5. 5 Mix corn flour and water together in a bowl until dissolved; stir into chicken stock mixture until soup starts to thicken. Drizzle beaten eggs into soup, stirring gently to form cooked egg clumps, 2 to 3 minutes.
6. 6 Stir vinegar-pepper mixture into soup and drizzle in sesame oil.

By Chelsea

Ingredients

• ✓ bamboo shoot
• peanut oil
• peanut oil
• garlic
• red chile pepper
• red pepper flakes
• ground pork
• rice wine
• salt
• rice vinegar
• soy sauce
• chicken broth
• green onion
• sesame oil

Instructions

1. 1 Heat one tablespoon peanut oil in a wok set over medium heat. Add the bamboo shoots to the pan; stir-fry until dry and fragrant, about 3 minutes. Remove from wok and reserve.
2. 2 Increase temperature to high, and pour in the remaining peanut oil. Quickly fry the garlic, red chile, and red pepper flakes in the hot oil until fragrant. Stir in the pork, and continue to stir-fry until it is cooked through. Pour in the wine; season with salt to taste.
3. 3 Return the bamboo shoots to the wok, and heat until sizzly. Stir in the rice vinegar, soy sauce, chicken broth, and additional salt to taste. Cook and stir for 1 to 2 minutes to allow the flavor to penetrate the bamboo shoots. At the end of cooking, stir in green onions. Remove wok from heat; stir in sesame oil before serving.

By rachel

Ingredients

• ✓ bamboo shoot
• lemon
• basil
• cinnamon
• shiitake mushroom
• snow pea
• chicken broth
• red bell pepper
• coconut milk
• green curry paste
• black pepper
• kosher salt
• chicken breast
• ginger
• garlic
• onion
• sesame oil

Instructions

1. 1 Heat sesame oil in a large, heavy-bottomed skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and ginger; sauté for 2 to 3 minutes. Stir chicken into onion mixture and season with salt and pepper. Mix in curry paste. Cook, stirring occasionally, until chicken is browned, about 10 minutes.
2. 2 Add coconut milk, red bell pepper, chicken broth, snow peas, mushrooms, and bamboo shoots. Season with cinnamon and stir well. Cover, reduce heat to medium-low, and simmer until chicken is no longer pink in the center and the juices run clear, about 30 minutes. Remove from heat; stir in basil and lemon juice.

By Pietro

Ingredients

• ✓ bamboo shoot
• rice
• green onion
• mushroom
• red bell pepper
• sugar snap pea
• onion
• chicken breast
• corn oil
• sesame oil
• hoisin sauce
• soy sauce
• garlic
• crushed red pepper
• sugar
• corn starch
• vegetable broth
• chicken broth

Instructions

1. 1 Combine all stir-fry sauce ingredients in a small bowl; set aside. Heat 2 tablespoons oil in wok or large skillet over medium-high heat. Add chicken and cook 4 to 6 minutes or until cooked through. Add onion and remaining 1 tablespoon oil and stir-fry 1 minute. Add asparagus, red pepper, mushrooms and bamboo shoots; stir-fry 5 minutes. Stir sauce mixture until blended, then pour into wok. Add green onions. Stirring constantly, bring to boil and boil 1 minute. Serve with rice.

By Mazola

Ingredients

• ✓ bamboo shoot
• black pepper
• salt
• sugar
• soy sauce
• cellophane noodle
• spinach
• napa cabbage
• carrot
• vegetable oil
• beef top sirloin
• black pepper
• sugar
• sesame seed
• garlic
• green onion
• sesame oil
• soy sauce

Instructions

1. 1 In a large bowl, combine 1 tablespoon soy sauce, sesame oil, green onions, garlic, sesame seeds, 1 teaspoon sugar, and 1/4 teaspoon pepper. Stir in sliced beef, and marinate at room temperature for 15 minutes.
2. 2 Heat wok or large skillet over medium-high heat, then drizzle with oil. Cook beef until evenly brown. Stir in carrots, bamboo shoots, napa cabbage, and spinach. Add cellophane noodles, 2 tablespoons soy sauce, 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to medium, and cook until heated through.

By Chris J

Ingredients

• ✓ bamboo shoot
• green onion
• oyster sauce
• water
• cornstarch
• sugar snap pea
• broccoli
• soy sauce
• red pepper flakes
• green bell pepper
• green onion
• mushroom
• vegetable oil
• water
• white rice
• soy sauce
• garlic
• onion
• new york strip steak

Instructions

1. 1 Place steak in a bowl; top with minced onion, garlic, and 1 tablespoon soy sauce. Stir to coat.
2. 2 Bring rice and 4 cups water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
3. 3 Heat vegetable oil in a skillet over medium heat; cook and stir bamboo shoots, mushrooms, 1/4 cup green onion, green bell pepper, red pepper flakes, and 3 tablespoons soy sauce in the hot oil until green bell pepper is slightly tender, 4 to 5 minutes. Add steak, broccoli, and sugar snap peas; cook until beef is browned and no longer pink in the center, about 10 minutes.
4. 4 Whisk cornstarch and 2 tablespoons water together in a bowl until cornstarch is dissolved. Heat oyster sauce in a saucepan over medium-low heat; slowly stir in cornstarch mixture until sauce is thickened, 3 to 5 minutes. Stir oyster sauce mixture into steak mixture; sprinkle with 1/4 cup green onions. Cook steak mixture until sauce is thickened, 7 to 8 minutes. Serve over rice.

By jeanny07

Ingredients

• ✓ bamboo shoot
• rice
• water chestnut
• baby corn
• onion
• green bell pepper
• carrot
• water
• chicken breast
• vegetable oil
• salt
• ginger
• sugar
• garlic
• chile oil
• hoisin sauce
• green onion
• soy sauce
• red pepper

Instructions

1. 1 Mix pepper pods, soy sauce, green onion, hoisin sauce, chile oil, garlic, sugar, ginger, and salt for sauce together in a bowl; set aside.
2. 2 Heat about 1 inch vegetable oil in a wok over medium-high heat. Add chicken; stir and saute until no longer pink, about 3 minutes. Remove chicken with a slotted spoon and set on a plate. Pour hot oil into a container and discard when cool.
3. 3 Add water to the wok and bring to a boil. Add carrots, bell pepper, onion, corn, water chestnuts, and bamboo shoots; cook and stir for about 1 minute. Remove with a slotted spoon to a bowl. Pour out and discard any remaining water.
4. 4 Pour the reserved sauce into the wok. Stir and heat over medium heat. Add chicken and vegetables to the sauce; stir until well coated. Remove pepper pods and serve over cooked rice.

By Tracy Monroe

Ingredients

• ✓ bamboo shoot
• chili oil
• green onion
• balsamic vinegar
• hoisin sauce
• soy sauce
• vegetable oil
• wonton wrapper
• egg white
• white pepper
• salt
• sugar
• ginger root
• garlic
• sesame oil
• soy sauce
• bok choy leaves
• green onion
• dandelion green
• napa cabbage
• ground pork

Instructions

1. 1 Combine pork, cabbage, dandelion greens, bamboo shoots, 4 minced green onions, bok choy, 3 tablespoons soy sauce, 4 teaspoons sesame oil, 3 cloves minced garlic, 1 tablespoon minced ginger, 1 teaspoon sugar, salt, and white pepper in a large bowl. Cover the bowl; refrigerate 6 hours to overnight.
2. 2 Beat egg white with 1 tablespoon water in a small bowl; set aside. Place 1 wonton wrapper on a flat work surface (cover additional wrappers with a moist towel to prevent drying); place 1 tablespoon pork mixture in center of wrapper. Brush edges of wrapper with egg white. Fold wrapper around filling and seal edges with a moistened fork. Repeat with remaining wrappers, pork mixture, and egg white.
3. 3 Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat; add dumplings, in batches, seam-sides up. Cook until dumplings are slightly brown, 30 to 60 seconds. Pour ½ cup water into the skillet; cover. Gently steam dumplings until they begin to sizzle and water evaporates, 7 to 8 minutes. Flip dumplings; continue cooking until bottoms begin to brown, 3 to 5 minutes. Repeat with remaining dumplings.
4. 4 Combine ½ cup soy sauce, hoisin, vinegar, 2 tablespoons chopped green onion, remaining 4 teaspoons sesame oil, 2 teaspoons chili oil, remaining 2 cloves minced garlic, remaining 1 teaspoon minced ginger, and remaining 1 teaspoon sugar in a large bowl for the dipping sauce.

By Challena

Ingredients

• ✓ bamboo shoot
• chicken broth
• water
• mushroom
• ginger root
• garlic
• soy sauce
• red pepper flakes
• chicken breast
• sesame oil
• green onion
• cilantro
• red wine vinegar
• cornstarch
• egg

Instructions

1. 1 In a saucepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and hot pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.
2. 2 Place the chicken slices into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar, and set aside.
3. 3 Increase the heat under the broth to medium-high, and return to a rolling boil. Add the chicken slices. Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the broth has thickened slightly, about 3 minutes. Serve garnished with green onions and cilantro.

By MORPHIUS_RAE