Thai Bamboo Shoot Salad
Ingredients:
4 young bamboo shoots, shredded
4-5 bay leaves
3 Tbsp. soy sauce
1 Tbsp. miso
2 Tbsp. Sesame Oil
1/4 cup chopped fresh mint
1/2 cup chopped fresh cilantro
1/2 cup chopped roasted peanuts
1 cup purple cabbage (coarsely julienned)
Juice of 1 lime
Cucumber for serving
Cilantro for garnish
Secret Ingredient - Hold this thought while making the salad - "I shine in the light of God's love and melt all barriers into rivers of compassion."
Secret Ingredient - Hold this thought while making the salad - "I shine in the light of God's love and melt all barriers into rivers of compassion."
Method:
1. Shred the bamboo shoots in a food processor.
2. Heat 4 cups of water to boiling in a large pot. Add the shredded bamboo, 1 Tbsp. sesame oil, 1 Tbsp. soy sauce, and bay leaves and cook for 3-4 minutes. Drain and set aside to cool. Discard the bay leaves.
2. Heat a wok on medium high heat, add 1 Tbsp sesame oil and sauté the purple cabbage for 2 minutes, switch off the heat, add 2 Tbsp. soy sauce and 1 Tbsp. miso and mix thoroughly.
3. Add the cilantro, the mint and juice of one lime and mix thoroughly.
4. Serve over cucumber, garnish with fresh cilantro and chopped peanuts.
Serves 8
For the cooking demo visit here