Serves 4

Blanching fresh young bamboo shoots lessens their acidic flavor. Serve with a sweet dish such as Sweet-and-Sour Spareribs (page 136).

4 pieces (1 cup) peeled young bamboo shoots

1 green onion

1½ tablespoons oil for stir-frying

1 tablespoon soy sauce

1 teaspoon Chinese rice wine or dry sherry

1 teaspoon rice vinegar

• Blanch the bamboo shoots in boiling water for at least 5 minutes. Drain thoroughly and chop into 1-inch pieces. Cut the green onion on the diagonal into 1-inch slices.

• Add oil to a preheated wok or skillet. When oil is hot, add the bamboo shoots. Stir-fry for about 2 minutes, then add the soy sauce, rice wine, and rice vinegar. Stir in the green onion. Simmer for 5 more minutes. Chill.

Vegetable Nomenclature

Don't let the use of common Cantonese names prevent you from sampling the colorful profusion of vegetables found in Asian markets. Anything with “choi” or “choy” in the name is a type of cabbage, while “gwa” or “gua” refers to a melon. If you're still confused, just ask; the clerks will be happy to help!