Braised Bamboo Shoots with Straw Mushrooms
A fresh, sweet, fragrant, and mellow Cantonese dish braised with winter bamboo shoots, straw mushrooms, ham, and pork belly.
Ingredients
winter bamboo shoots
1500 g
dried straw mushrooms
50 g
cooked ham
25 g
pork belly
500 g
peanut oil
500 g (uses 100 g)
seasonings
to taste
Instructions
1
Step 1
Peel and trim the winter bamboo shoots, wash them clean, and cut into 3 cm long olive-shaped pieces. Slowly fry in mild oil over low heat until cooked through, then remove and set aside. Slice the cooked ham and reserve.
2
Step 2
Trim the stems off the dried straw mushrooms, soak in water, wash thoroughly, and drain. Slice open the pork belly and stir-fry with salt, then add secondary broth, the bamboo shoot pieces, and the straw mushrooms. Braise for about 30 minutes, then remove the pork belly. Add MSG and sesame oil, thicken lightly with a cornstarch slurry, plate, and arrange the ham slices on top to finish.
