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Bamboo shoot salad
Temperature in the city has sky changed from rainy stormy to hot and humid seemingly overnight. While doing our obligate weekly Chinatown grocery run, we picked up some bamboo shoot, a perfect base a for a refreshing summer salad.
We went for packaged packed shoot instead of raw to save us the headache of cleaning, peeling and cooking it. As for the salad itself, i chopped up some zucchini, cilantro and tofu curds and drenched them in asian seasoning. The beauty of bamboo shoot is that its so mild and takes up any flavour beautifully. I topped mine with some sunflower seeds which complements the sesame oil beautifully.
I newly acquired this bento system from Amazon. After being fed up with leaking tupperware, i finally put down a hefty investment into the Monbento system which promises to be non-leak. The lunch is complete with beast bait, and homemade hummus.
- boiled bamboo shoot, 1 package
- zucchini, 1 medium
- tofu curd, 2 blocks
- cilantro, 1 sprig
- soy sauce, 2 tbsp
- rice vinegar, 2 tbsp
- sesame oil, 1 tbsp
- sugar, 1 tsp
- mix the soy sauce, rice vinegar, sesame oil and sugar
- julienne bamboo shoot, zucchini and tofu curd
- chop cilantro finely
- mix all ingredients
- let sit in the fridge for 1 hour
- remove excess liquid
- season more as needed