Kung Pao Bamboo
Chef
Arielle Perkins
Hospital
WakeMed Raleigh
Prep time
45 minutes
Cook time
30 minutes
Yield
40 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
1 gallon bamboo shoots
15 Szechuan peppers
2 cups peanuts
8 ounces sugar
6 ounces soy sauce
6 ounces water
4 cups cornstarch
4 ounces browning seasoning
8 ounces sesame oil
8 ounces vegetable broth
1 cup sliced garlic
½ cup fresh ginger
20 scallions
2 cups edamame
15 red bell peppers, large dice
15 green bell peppers, large dice
15 cups brown rice
4 gallons water
15 Szechuan peppers
2 cups peanuts
8 ounces sugar
6 ounces soy sauce
6 ounces water
4 cups cornstarch
4 ounces browning seasoning
8 ounces sesame oil
8 ounces vegetable broth
1 cup sliced garlic
½ cup fresh ginger
20 scallions
2 cups edamame
15 red bell peppers, large dice
15 green bell peppers, large dice
15 cups brown rice
4 gallons water
preparation
Instructions
1. Steam brown rice 35 minutes.
2. Heat sesame oil to 350 degrees and sauté garlic and ginger.
3. Add peppers and edamame and cook until golden.
4. Add sugar, soy sauce, browning seasoning, and broth.
5. Toss bamboo in cornstarch and fry until golden brown.
6. Combine bamboo with vegetables and sauce.
7. Serve over rice.
2. Heat sesame oil to 350 degrees and sauté garlic and ginger.
3. Add peppers and edamame and cook until golden.
4. Add sugar, soy sauce, browning seasoning, and broth.
5. Toss bamboo in cornstarch and fry until golden brown.
6. Combine bamboo with vegetables and sauce.
7. Serve over rice.
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