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茭白，也叫水筍或茭瓜、是水生草本植物, 與蓴菜、鱸魚並稱為江南三大名菜。中醫認為茭白性寒味甘，有清濕熱解毒催乳汁等功效，是高血壓、高血脂者的佳品。
![\"\"](\"http://blog.creaders.net/guangcao/upload_file/20080621225926.jpg\")
Ｎ年沒吃茭白了，今年卻買到好幾次，變着花樣做，怎麼做都好吃。下面是我家的幾種吃法：
1. 油燜茭白
Braised Water Bamboo Shoot
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4-5支茭白切滾刀塊， 用大火在油里翻炒兩分鐘，加一大勺生抽醬油、料酒，一勺白糖、及1杯水， 蓋上鍋蓋用中火燜， 待水分快干時，開蓋翻炒兩下上盤即可。
Ingredients: 4-5 piece of water bamboo shoot, 2 tbsp cooking oil, 1 tsp cooking wine, 1 tsp sugar, 1tbsp he light soy sauce.
1. Peel off the tough outer layers , cut into chunks.
2. Heat up the fry pan, add oil and turn the fire to medium, Stir fry the water bamboo shoot for 2 min,
3. Add cooking wine, 1 tbsp light soy sauce, sugar and 1 cup of water or chicken soup, cover it up and cook in medium fire till almost dry.
2. 酸辣茭白
Hot and Sour Water Bamboo Shoot
![\"\"](\"http://blog.creaders.net/guangcao/upload_file/20080621193931.jpg\")
大火煸香姜，蒜，辣椒， 下茭白切片翻炒1分鐘， 加鹽，香醋，糖再翻炒1分鐘即可。
Stir fry the minced ginger, garlic and chili in high fire for 10 sec, add sliced water bamboo shoot to stir fry for 1 min, add a pinch salt, 1.5 tbsp Chinese vinegar, 1 tsp sugar, then stir up for 1 more min, dish up.
3. 肉絲炒茭白
Stir fried Pork with Water Bamboo Shoot
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豬肉絲和上澱粉，料酒，少許鹽，煸香薑末，把豬肉絲炒熟盛出，再用蔥薑末炒軟茭白絲和香菇絲，把豬肉絲倒回，一起翻炒幾下，根據口味再加少許鹽，起鍋裝盤。
Add ½ tsp cooking wine, 1 pinch salt & 1 tsp corn starch to the shredded pork and marinate 10 min, Quickly stir-fry the shredded pork in high fire for about 30 sec ( pork changed color), take the pork out and then stir fry the mushroom and water bamboo shoot till tender, pour the cooked pork back into the pan and stir fry everything together for 10sec, seasoning it with salt and pepper if needed.
4. 茭白木耳肉片湯
Water bamboo shoot and pork soup
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雞湯加上發好的木耳和茭白片兒煮滾1-2分鐘， 下裹了澱粉的豬肉片兒，一燒開，加鹽和香菜，馬上起鍋。肉片可以是嫩嫩的， 湯是鮮鮮的。
Boil the softened black agaric and sliced water bamboo shoot in chicken soup for 1-2min ( after boiling), add the pork slice ( coated with corn starch), immediately remove from the fire after the boiling. Add salt and Chinese parsley if like.
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