Oil-Braised Spring Bamboo Shoots
Seasonal spring bamboo shoots braised with soy sauce until glossy, tender yet crisp, sweet and savory—a perfect side dish.
Ingredients
8 items- spring bamboo shoots 500g
- light soy sauce 2 tbsp
- dark soy sauce 1 tbsp
- white sugar 1 tbsp
- cooking wine 1 tbsp
- vegetable oil 3 tbsp
- scallions 2
- salt to taste
Nutrition
Steps （7 steps）
Peel bamboo shoots, trim bases, and cut into chunks. Bring water to a boil, blanch shoots for 3 minutes, then drain.
Heat oil in a wok over medium heat. Add scallion segments and stir-fry until fragrant, about 30 seconds.
Turn to high heat, add bamboo shoots and stir-fry vigorously for 2 minutes until slightly charred on edges.
Add cooking wine, light soy sauce, dark soy sauce, and sugar. Stir well to coat each chunk evenly.
Pour in half a cup of hot water (about 100ml), cover, and reduce to low heat. Braise for 8 minutes.
Uncover, turn to high heat, and stir-fry to reduce the sauce until it clings to the shoots, about 2 minutes.
Taste and add a pinch of salt if needed (soy sauces may be salty enough). Dish up and serve.
Tips
Blanching removes astringency; avoid adding too much water during braising; reduce sauce on high heat for best flavor.
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