Bamboo shoots and broccoli in oyster sauce

Ingredients for 2 servings:

• 1 slice(s) carrot(s) (from the top wide part)
• 1 m.-large broccoli
• 150 g bamboo shoots, in brine (jar)
• 1 Pepper, red, long, mild
• 2 tbsp sunflower oil
• 5 g garlic clove(s)
• 5 g ginger
• 2 tbsp oyster sauce (vegetarian version)
• 1 tsp soy sauce, salty
• 1 pinch(s) black pepper, freshly ground
• ½ tsp tapioca flour
• 1 tbsp rice wine, dark, spicy-mild
• 150 g vegetable stock
• 1 tsp herbs de Provence
• 30 g Chinese egg noodles (type linguine)
• 2 tsp sesame oil, dark
• n. B. flowers and leaves

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

A spicy, vegetarian side dish. Recipe from Shanghai, China.

Cut a slice off a washed and topped carrot and shape it into a flower. Cut off the broccoli stalk just below the florets, peel it, and cut it into pieces approximately 6 x 6 x 40 mm in size. Chop the florets (see picture), making sure they have at least one side to rest on. Rinse the florets and steam them together with the carrot blossom over the vegetable stock for 6 minutes. Cut the bamboo shoots lengthwise into 6 mm thick slices and cut these into 6 x 40 mm strips. Wash the bell peppers, halve them lengthwise, deseed them, and remove the light red membranes. Chop the halves into cubes approximately 3 mm in size. Peel and finely chop the garlic cloves and ginger. Mix them together with the remaining ingredients for the sauce in a small bowl until smooth. For the noodles, bring the vegetable stock to a boil. Add the herbs and noodles and cook al dente according to the package instructions. Strain, reserving the noodles and stock. Heat the sunflower oil in a wok until very hot. Add the broccoli and bamboo shoots and stir-fry for 2 minutes. Deglaze with the noodle stock and stir in the sauce. Reduce the heat to low and simmer for 2 minutes. Place the broccoli florets around the edge of the serving plate, place the noodles in the center, and top with the broccoli and bamboo shoots and sauce. Drizzle with sesame oil, garnish with flowers and leaves, if desired, and serve. Enjoy as a side dish.