Braised Bamboo Shoot Tips with Fermented Rice Wine Sauce
A classic seasonal dish from the Jiangnan region, featuring tender bamboo shoot tips slowly braised in a fragrant fermented rice wine sauce. The shoots remain crisp and sweet, while the wine sauce adds a deep, mellow flavor.
Ingredients
7 items- Spring bamboo shoot tips (bamboo whip) 300g
- Fermented rice wine sauce (zao lu) 3 tbsp
- Stock 200ml
- Sugar 1 tsp
- Ginger 3 slices
- Spring onions 2 stalks
- Cooking wine 1 tbsp
Nutrition
Steps （5 steps）
Cut the bamboo shoot tips into rolling wedges. Bring a pot of water to a boil, add a splash of cooking wine, blanch the shoots for 2 minutes to remove bitterness, then drain well.
Heat a wok over medium heat, add 1 tbsp of oil, stir-fry ginger slices and spring onion sections for about 30 seconds until fragrant, without burning.
Add the blanched bamboo shoots, increase to medium-high heat, and stir-fry vigorously for 3 minutes until the edges turn light golden and slightly caramelized.
Pour in the fermented rice wine sauce and stock, add sugar, and stir. The liquid should almost cover the shoots. Bring to a boil, then reduce to low heat, cover, and simmer for 10 minutes to allow the shoots to absorb the flavors.
Uncover, turn up the heat to high, and reduce the sauce while stirring constantly for about 2 minutes until the sauce thickens and glazes the shoots. Drizzle with a little oil for shine, then serve immediately.
Tips
Choose the tenderest part of the bamboo whip. Blanching helps reduce bitterness. Simmer on low heat, and quickly reduce the sauce at the end to preserve the fragrant rice wine aroma.
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