Braised Spring Bamboo Shoots
A traditional Hangzhou specialty featuring tender spring bamboo shoots harvested around the Qingming Festival, braised with generous amounts of oil and sugar.
Ingredients
Spring bamboo shoots (washed, pounded with a knife to loosen, cut into 5cm long segments)
to taste
Oil (use a generous amount, heat to medium heat)
to taste
Salt
to taste
Dark soy sauce (for coloring)
to taste
Sugar (to add sweetness and balance flavor)
to taste
Light soy sauce (to enhance umami)
to taste
Chicken bouillon powder (for seasoning)
to taste
Instructions
1
Cut the bamboo shoots
Wash the spring bamboo shoots, pound them with a knife to loosen the texture, then cut into 5cm long segments
2
Stir-fry the bamboo shoots
Pour a generous amount of oil into the pan, heat to medium heat, add the spring bamboo shoots and stir-fry over high heat until they are about 70-80% cooked
3
Season the dish
Add salt, dark soy sauce and sugar, pour in light soy sauce to enhance umami, then add an appropriate amount of water, switch to low heat and braise for 5 minutes
4
Reduce the sauce
When the sauce thickens, add chicken bouillon powder, stir-fry evenly until done
