Wenzheng Mountain Bamboo Shoots
A classic Anhui spring dish featuring tender bamboo shoots simply stir-fried to highlight their natural sweetness and crisp texture.
Ingredients
8 items- Wenzheng mountain bamboo shoots 500 g
- Scallions 2 stalks
- Ginger 3 slices
- Shaoxing rice wine 1 tbsp
- Salt 1 tsp
- Sugar 1/2 tsp
- Sesame oil 1 tsp
- Cooking oil 2 tbsp
Nutrition
Steps （6 steps）
Peel the bamboo shoots, trim the tough base, and cut into rolling wedges. Chop scallions and mince ginger.
Bring plenty of water to a boil over high heat, add 1 tsp salt. Blanch the bamboo shoot pieces for about 2 minutes to remove astringency, then drain.
Heat a wok over medium heat, add 2 tbsp cooking oil. When oil reaches about 50% heat, add minced ginger and fry until fragrant, about 10 seconds.
Turn the heat to high, add the blanched bamboo shoots and stir-fry quickly for about 30 seconds until evenly coated with oil.
Pour in 1 tbsp rice wine along the edge of the wok, add salt and sugar, and stir well. Add 2 tbsp water, cover, and simmer over medium heat for 1 minute to let the flavors penetrate.
Uncover, turn to high heat to reduce the liquid. When almost dry, sprinkle scallions, drizzle sesame oil, and stir-fry briskly a few times before serving.
Tips
Adding salt when blanching removes astringency and keeps the bamboo shoots bright green. Use high heat throughout stir-frying for the crispest texture.
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