Bamboo Shoots Braised with Fermented Rice
A classic Zhejiang summer seasonal dish featuring tender, refreshing bamboo shoots braised in fermented rice wine, prized for its rich aroma, delicate texture, and bright, glossy finish.
Ingredients
tender bamboo shoot meat (cut into 5 cm long segments, halved lengthwise, and pounded loose with a knife)
300 g
fermented rice (mixed with 100 g water and strained, keeping only the juice)
50 g
wet starch
25 g
cooked vegetable oil
25 g
fine salt
5 g
MSG
2.5 g
sesame oil
10 g
Instructions
1
Preparation
Cut the bamboo shoots into 5 cm long segments, halve them lengthwise, and pound them loose with the flat of a knife. Place the fermented rice in a bowl, add 100 g of water, stir to dissolve, knead evenly, then pass through a fine sieve to remove the solids, reserving the rice wine juice for later use.
2
Braising
Heat a wok over high heat, add the vegetable oil, and bring it to about 50% hot (around 110°C). Add the bamboo shoots to the wok and briefly stir-fry, then add 300 g of water and simmer for about 5 minutes. Add the MSG, pour in the fermented rice juice, thicken with the wet starch, drizzle with sesame oil, and transfer to a plate to serve.
