Bamboo Shoots Braised in Fermented Rice Sauce
A classic Jiangnan seasonal dish with bold fermented rice aroma and tender bamboo shoots. Simple to prepare yet bursting with spring flavors.
Ingredients
8 items- bamboo shoots (tender tips) 300g
- fermented rice sauce (zǎo hān lǔ) 2 tbsp
- scallions, chopped some
- ginger, minced 1 tsp
- salt 1/2 tsp
- sugar 1 tsp
- water starch as needed
- cooking oil 1 tbsp
Nutrition
Steps （5 steps）
Peel and trim bamboo shoots, cut into chunks. Boil water with a pinch of salt, blanch shoots for 2 minutes, drain.
Heat oil in a wok over medium heat. Sauté ginger for 15 seconds until fragrant. Add bamboo shoots, stir-fry for 1 minute.
Pour in fermented rice sauce, add 1/2 cup water, salt, and sugar. Bring to a boil over high heat, then simmer over medium-low for 5 minutes.
When liquid reduces by half, taste and adjust. Turn heat to high, add water starch to thicken, stirring quickly to coat the shoots evenly.
Sprinkle with scallions, toss a few times, and transfer to a plate. Serve immediately for the best aroma and texture.
Tips
1. Choose short, tight-noded bamboo shoots for tenderness. 2. The fermented sauce is already salty; use salt sparingly. 3. Keep the slurry thin; only lightly thicken the sauce.
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