Half of the beef shank and tendon I cooked in an instant pot was used in a Daikon stew . The other half was used in a dried bamboo shoot stew here.
Bamboo shoot is a widely used ingredient in China. We cook it fresh when bamboo shoot is in season. Any extra bamboo shoots can be sun-dried and used or cooked later. Sun-dried bamboo shoot has longer shelf life. The drying process intensify bamboo’s flavor and add chewiness, in a good way.
I use bamboo shoot which is a gift from a friend all the way from China. That is exactly why this dish is so so so good! O(∩_∩)O~
It is cooked almost exactly the same way as that Daikon stew.
1 large piece of cooked beef shank, cut into cubes
12 pieces of cooked beef tendon, cut into cubes
dry bamboo shoots
3 to 6 fresh chili peppers, coarsely chopped
2 to 3 gloves of garlic, peeled and sliced
1 small piece of ginger root, sliced
2 teaspoon oyster sauce
1 to 2 teaspoons dark soy sauce
1 teaspoon sugar
1/4 teaspoon Sichuan peppercorns
2 to 3 tablespoons rice cooking wine
1/4 to 1/2 cup of soy sauce
2 to 3 tablespoons cooking oil
salt to taste
These bamboo shoots are from a dear friend. But you can also find them in any Asian grocery store.
They come in many forms.
Soak the bamboo shoots for 1 day and rinse well under cold running water. Cut or dice them up.
Heat a wok over high heat; add oil, and then garlic, ginger, red chile peppers and Sichuan peppercorns; sauté for half to a minute.
Add beef tendon and shank cubes along with oyster sauce and rice cooking wine. Sit fry over high heat until the liquid evaporates. It takes about 5 to 8 minutes.
Add beef stock and bamboo shoot
When it boils again, transfer the stew to a tagine pot. I use a Le Creuset enameled cast iron 2 quart tagine pot . Love it very much.
Simmer over medium low heat for 15 to 20 minutes
Time to enjoy! O(∩_∩)O~