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 Remove the husks from the bamboo
shoots. Roll-cut into diamond-shaped
chunks. Soak xuelihong in water
for 5 minutes to reduce its saltiness.
Squeeze out the excess water and
cut into 1 1/2 inch (3.5 cm) pieces.
- Heat the oil in a wok to about
400oF(205oC),
or until a piece of scallion green
or ginger browns quickly when
tossed into the oil and a haze
rises above the oil surface. Add
xuelihong and deep-fry for 30
seconds. Remove and drain. Add
the bamboo shoots and turn the
heat to low. Deep-fry the bamboo
shoots for 30 seconds, then raise
the heat to high and deep-fry
for 3 minutes, or until brown
outside and tender inside. Remove
and drain. Return xuelihong to
the oil and deep-fry for 5 minutes.
Remove and drain.
- Pour all the oil out of the
wok. Add xuelihong and bamboo
shoots. Stir-fry to blend, then
sprinkle with the MSG. Remove
and serve.
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