Ketchup Water Bamboo Stir-fry Recipe
This ketchup water bamboo stir-fry recipe is an easy, but deliciously different dish. Here, ketchup and white sugar really adds a subtle flavor to this classic Chinese recipe.
Prep time: 2 minutes
Cook time: 10 minutes
Utensils:
Wok, colander, serving plate.
Serves 2
Ingredients:
9 oz./ 250 g water bamboo, cut into 1-2 inches sections
2 slices fresh ginger, minced
1-2 tbsps. ketchup
1/2 cup water
1-2 tbsps. white sugar
1 tsp. salt, or to taste
3-5 tbsps. vegetable oil for deep-frying
Directions:
1. Preheat a large wok on high heat for 1 minute before adding 3-5 tbsps. vegetable oil, heat till hot, then deep fry water bamboo for 2 minutes over medium heat. Then use a colander to drain them well.
2. Pour off all but 2 tbsps. vegetable oil from the wok, reduce heat to low, saute minced ginger and ketchup for 30 seconds, or until aromatic, do not brown, then add water bamboo back into it, stir fry over low heat for 2 minutes.
3. Pour into 1/2 cup water, season with sugar and salt as you would, keep on a steady simmer until the sauce thickens.
4. Remove to a serving plate, serve hot.
Nutritional information:
Servings per recipe: 2
Amount per serving:
| Protein: 10.5 g |
| Total fat: 6.9 g |
| Carbohydrate: 28 g |
| Calories: 19.7 kcal |
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