Ingredients are:

3/4 pounds or 350 grams of good quality winter bamboo shoots
2 1/2 ounces or 75 grams of preserved mustard green
1 1/2 cups or 350 milliliter of vegetable oil for deep-frying
1/2 teaspoon MSG, only if you like the taste

Directions to cook:

Remove the husks from the bamboo shoots. Then, roll-cut them into diamond-shaped pieces. Dip the preserved mustard in water for approximately 5 minutes time so as to decrease its saltiness. Squeeze away the surplus water and cut it in to 1 1/2 inch or 3 1/2 centimeter pieces.

Heat the oil in a wok to about 400 degree Fahrenheit or 205 degree Celsius, or until a piece of scallion green or ginger browns pretty fast when tossed into the oil and a haze rises above the oil surface. Add the preserved mustard and deep-fry it for another 30 seconds. Remove from oil and drain it. Now, add the bamboo shoots and reduce the heat to low. Deep-fry the bamboo shoots for another 30 seconds more, then increase the heat to high level and deep-fry for another 3 minutes more, or until the shoots become brown outside and tender inside. Remove from oil and drain them. Add the preserved mustard in to the oil and deep-fry for another 5 minutes more. Remove from oil and drain it.

Pour all of the oil out of the wok. Add the preserved mustard and bamboo shoots in to the wok. Stir-fry so as to blend every thing well, then sprinkle some of the MSG. Remove in to a serving dish and serve.

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