Bamboo Fungus with Asparagus in Superior Broth
Tender bamboo fungus pairs beautifully with crisp asparagus in this elegant Cantonese dish. The silky mushroom absorb the rich chicken broth, creating a luxurious yet light appetizer or side dish.
Story
This classic Cantonese dish showcases the delicate texture of bamboo fungus, also known as bamboo pith. The superior broth (上汤) is a hallmark of Cantonese cuisine, used to elevate simple vegetables into something special. The key is timing—blanch the asparagus just until bright green and still crisp, then finish cooking in the seasoned broth to let the flavors meld.
Ingredients
dried bamboo fungus
6-8 pieces
thin asparagus spears
1 bunch (about 12 spears)
superior chicken stock
1.5 cups
rock sugar
1 teaspoon
salt
1/2 teaspoon
vegetable oil
1 tablespoon
cornstarch slurry
1 tablespoon (1 tsp cornstarch + 2 tbsp water)
Instructions
1
Prepare the bamboo fungus
Soak dried bamboo fungus in warm water for 20-30 minutes until fully softened. Gently squeeze out excess water, then trim off the tough top portion and any hard root ends. Cut into 2-inch segments and set aside.
2
Prep the asparagus
Snap off the woody bottom ends of the asparagus. Using a vegetable peeler, lightly scrape away the pale fibrous skin from the lower half of each spear. Cut into 2-inch pieces, keeping the tender tips separate from the stems.
3
Blanch the asparagus
Bring a pot of water to boil. Add a pinch of salt and a small amount of oil. Add the asparagus stems first and blanch for 20 seconds, then add the tips and cook another 10 seconds. The asparagus should remain bright green and slightly crisp. Immediately drain and rinse under cold water to stop cooking.
4
Simmer in broth
Pour the chicken stock into a wok or shallow pan. Add rock sugar and bring to a gentle simmer. Add the bamboo fungus and cook for 3-4 minutes until softened and infused with flavor. Carefully arrange the blanched asparagus on a serving platter.
5
Finish and serve
Pour the hot broth and fungus over the asparagus. Lightly drizzle a small amount of sesame oil around the edge for aroma. Serve immediately while hot.
