Tianjin-style Potato and Bamboo Shoot Stew

Ingredients

In the original Nepalese dish, Alu Tama, the main ingredients are potatoes and bamboo shoots cooked in a tangy and spicy broth. However, in this adapted Tianjin-style recipe, the flavors are adjusted to suit the Tianjin cuisine. The spices used in the stew are more aromatic and include star anise and Sichuan peppercorns, which are commonly found in Tianjin cuisine. The cooking technique and presentation are also modified to align with the traditions and culture of Tianjin. We alse have the original recipe for Alu tama, so you can check it out.

• 4 medium potatoes, peeled and cut into chunks (500g) 4 medium potatoes, peeled and cut into chunks (500g)
• 1 cup bamboo shoots, sliced (150g) 1 cup bamboo shoots, sliced (150g)
• 2 tablespoons vegetable oil (30ml) 2 tablespoons vegetable oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1-inch ginger, grated 1-inch ginger, grated
• 2 dried red chilies, crushed 2 dried red chilies, crushed
• 2 star anise 2 star anise
• 1 teaspoon Sichuan peppercorns 1 teaspoon Sichuan peppercorns
• 1 teaspoon soy sauce (5ml) 1 teaspoon soy sauce (5ml)
• 1 teaspoon dark soy sauce (5ml) 1 teaspoon dark soy sauce (5ml)
• 4 cups vegetable broth (950ml) 4 cups vegetable broth (950ml)
• Salt to taste Salt to taste
• Fresh cilantro, chopped for garnish Fresh cilantro, chopped for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 4g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a large pot over medium heat.
2. 2.
   Add chopped onions, minced garlic, grated ginger, crushed red chilies, star anise, and Sichuan peppercorns. Sauté until the onions are translucent and aromatic.
3. 3.
   Add the potato chunks and sliced bamboo shoots to the pot. Stir well to coat them with the spices.
4. 4.
   Pour in the vegetable broth, soy sauce, and dark soy sauce. Season with salt to taste.
5. 5.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 20-25 minutes, or until the potatoes are tender.
6. 6.
   Once the potatoes are cooked, remove the star anise from the stew.
7. 7.
   Serve the Tianjin-style Potato and Bamboo Shoot Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Potatoes — Make sure to cut the potatoes into evenly sized chunks to ensure they cook uniformly.
• Bamboo shoots — If using canned bamboo shoots, rinse them thoroughly before adding to the stew to remove any excess brine.

Tips & Tricks

• For an extra kick of spiciness, add a pinch of chili powder or chili flakes to the stew.
• If you prefer a thicker stew, you can mash some of the cooked potatoes with a fork before serving.
• Feel free to add other vegetables like carrots or bell peppers to the stew for added flavor and texture.
• Adjust the amount of Sichuan peppercorns according to your spice preference. Increase or decrease the quantity to suit your taste.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the Tianjin-style Potato and Bamboo Shoot Stew hot as a main course, accompanied by steamed rice or crusty bread. It can also be enjoyed on its own as a comforting and satisfying soup.

Presentation advice

Garnish the stew with a sprinkle of fresh cilantro to add a pop of color and freshness. Serve it in individual bowls or a large serving dish to showcase the vibrant colors of the potatoes and bamboo shoots.