Spring’s Delight: Chewy Bamboo Shoot Aglio e Olio Pasta
Spring’s Delight: Chewy Bamboo Shoot Aglio e Olio Pasta
How to Make Aglio e Olio Pasta Using Fresh Bamboo Shoots
I’ve been using the frozen bamboo shoots I preserved from spring in various dishes, and I was amazed at how well they paired with oil pasta when I tried stir-frying them into it. Stir-frying the chewy bamboo shoots with garlic in olive oil and then tossing them with pasta gave the pasta an extra chewy texture and a wonderful nutty flavor. I also had some beef flat iron steak in the fridge, so I grilled it, topped the pasta with it, and grated some cheese over the top, creating a truly elegant oil pasta. You might think bamboo shoots and pasta wouldn’t go well together, but their surprising compatibility revealed a delightful new side to bamboo shoots. I picked a few basil leaves from my potted plant, washed them, and placed them on top for a vibrant green garnish, which made the dish look so much fresher. If you don’t have basil, finely chopped chili peppers or perilla leaves also make great toppings.
Ingredients- Spaghetti for 2 servings
- 10 Tbsp Olive oil
- 2 Tbsp Cooking oil
- 15 cloves Garlic
- 1/4 Onion
- 70g Frozen bamboo shoots
- 200g Beef flat iron steak
- 10 Fresh basil leaves
- Parmigiano cheese, to taste
- Pepper, to taste
For Boiling Pasta- 2L Water
- 1 Tbsp Salt
- 2L Water
- 1 Tbsp Salt
Cooking Instructions
Step 1
Quickly defrost the frozen bamboo shoots by placing them directly into boiling water with 1 tablespoon of salt. This helps maintain their crisp texture.
Step 2
Rinse the defrosted bamboo shoots under cold water, then drain them thoroughly. Squeeze out as much water as possible with your hands, and then julienne (cut into thin strips) the bamboo shoots.
Step 3
Pat the beef flat iron steak dry with paper towels to remove any excess moisture. Lightly oil a pan and grill the steak until it’s nicely browned. Sprinkle with pepper while grilling for extra flavor.
Step 4
Once grilled, slice the beef flat iron steak into bite-sized pieces.
Step 5
Thinly slice the garlic into slivers, and finely mince the onion. Sautéing the garlic properly is key to releasing its aroma.
Step 6
Heat olive oil and cooking oil in a large sauce pan over low heat. Add the sliced garlic and gently sauté until fragrant and lightly golden. Then, add the minced onion and cook until translucent.
Step 7
Once the garlic and onion are well sautéed and aromatic, add the julienned bamboo shoots and stir-fry together. This step will enhance the chewy texture of the bamboo shoots. After stir-frying, turn off the heat temporarily while the pasta cooks.
Step 8
Add the sliced grilled beef flat iron steak to the sautéed bamboo shoots, garlic, and onion mixture. Gently toss to combine. This step warms the steak through.
Step 9
Bring 2 liters of water to a boil in a pot. Add 1 tablespoon of salt. Once the water is at a rolling boil, add the spaghetti and cook for about 10 minutes, or 1-2 minutes less than the package directions, until al dente (firm to the bite).
Step 10
Drain the pasta, but reserve about 2 ladlefuls of the starchy pasta water. Transfer the drained pasta directly to the sauce pan with the sautéed ingredients. Add the reserved pasta water. The salty pasta water helps season the dish and creates a silky sauce.
Step 11
Here’s a tip to elevate the pasta’s flavor: Add 1 tablespoon of oyster sauce and mix well. Oyster sauce adds a delicious umami depth.
Step 12
Toss the pasta thoroughly to combine all the ingredients and coat the noodles evenly with the sauce. Be gentle to avoid breaking the spaghetti strands. Finally, season with pepper to taste, and garnish with fresh basil leaves and grated Parmigiano cheese for a beautiful Bamboo Shoot Aglio e Olio Pasta.
