we saw the peculiar veg at the chinese grocery store, although i don't know what it is called how it should be cooked but my instinct just ask me to buy them.
later i realized what it is called manchurian wild rice shoot in english and in chinese it is just 皎白筍. The look is between sweet corn and leek...
the green color outer layer needs to be removed, the white part is a kind of soft texture. later johannes remembers that this veg is mentioned in the latest cookbook he purchased.
I follow the recipe to blanch the veg on a hot pan and then stir fried with large prawns...
the veg itself tastes quite bland but the freshness of the prawns soaked in to the shoot and gives a unique fragrance. the texture wise it's really between bamboo shoot and asparagus...
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