Braised Spring Bamboo Shoots
Tender spring bamboo shoots braised to a glossy red-brown color, savory with a touch of sweetness, a must-have seasonal dish on spring tables.
Ingredients
9 items- Spring bamboo shoots 500 g
- Cooking oil 2 tbsp
- Light soy sauce 1 tbsp
- Dark soy sauce 1 tsp
- White sugar 1 tbsp
- Cooking wine 1 tbsp
- Scallions 2 stalks
- Ginger 3 slices
- Hot water approx. 100 ml
Nutrition
Steps （6 steps）
Peel bamboo shoots, trim tough root, cut into rolling knife pieces. Blanch in boiling water for 3 minutes to remove bitterness, drain well.
Heat oil in wok over medium heat, add scallion sections and ginger slices, stir-fry for about 30 seconds until fragrant.
Increase to high heat, add blanched bamboo shoots and stir-fry vigorously for 2 minutes until lightly golden at edges.
Add light soy sauce, dark soy sauce, sugar and cooking wine, stir-fry over high heat to coat evenly, about 30 seconds.
Pour in hot water until it reaches halfway up shoots, cover and simmer over low heat for 5-8 minutes until shoots are tender and sauce thickens.
Uncover and turn to high heat to reduce sauce, stirring constantly until sauce is thick and glazes the shoots. Sprinkle with scallion greens and serve.
Tips
Blanching removes the bitterness and oxalic acid of bamboo shoots; adjust simmer time based on tenderness; final reduction over high heat to avoid sticking.
You May Also Like
More recipes you might enjoy
Peking Duck
A world-renowned classic of Beijing cuisine, featuring crispy skin and tender, juicy meat. Served with thin pancakes, sweet bean sauce, and scallion shreds, each bite is a perfect harmony of textures and flavors. Enjoy authentic Peking Duck at home!
Ants Climbing a Tree
Ants Climbing a Tree is a classic Sichuan dish where glass noodles absorb the savory flavor of minced pork and spicy bean paste, creating a silky and hearty meal that's perfect over rice.
Yu Xiang Rou Si (Fish-Fragrant Shredded Pork)
A classic Sichuan dish featuring tender pork shreds in a tangy, sweet, and mildly spicy sauce with crunchy vegetables. The unique 'fish-fragrant' flavor comes from pickled chilies, ginger, garlic, and a perfect balance of sugar and vinegar—an irresistible comfort food that pairs wonderfully with steamed rice.
Fuqi Feipian (Sichuan Beef and Tripe Slices)
A crown jewel of Sichuan cold dishes, Fuqi Feipian combines tender slices of beef and offal with a fiery and numbing chili oil sauce. Its rich texture and bold flavors make it an irresistible appetizer for any banquet.