Homemade Chili Bamboo Shoots
Chinese chili bamboo shoots were one of our favorite jarred snacks, but they're so easy to make at home (without preservatives) that we're never going back to the jarred stuff!
Servings: 4
Calories: 71kcal
Ingredients
- 1 cup bamboo shoots (in brine or canned bamboo shoots)
- 2-3 tablespoons chili oil or chiu chow oil (or to taste)
- 1/4 teaspoon sesame oil (or to taste)
- 1/8 teaspoon white pepper (or to taste)
- 1 pinch salt (or to taste)
Instructions
- Rinse the bamboo shoots under cold water. Drain well. To ensure they’re really dry, you can pat them dry with a clean kitchen towel.
- Transfer to a bowl and add the chili oil or chiu chow oil to taste. Our chili oil is a purer spicy flavor, whereas chiu chow oil has a garlicky flavor. We like to use primarily the oil, using a spoon to skim off the oil without getting too much of the chili flake. Feel free to go smooth or chunky!
- Next, add ¼ teaspoon sesame oil, ⅛ teaspoon white pepper, and 1 pinch of salt. You can adjust these amounts to taste.
- Stir to combine, and ideally, let the flavors meld for 10-20 minutes before serving.
Notes
If you have extra, transfer to a clean air-tight container and store in the refrigerator. They should be good for about 1 week. Always use clean chopsticks when dipping into them to prevent them from spoiling prematurely.
Nutrition
Calories: 71kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg