Braised Stuffed Bamboo Shoot Tubes
Blanch the choy sum stems, bamboo shoot tips and stuffed shiitake mushrooms inside the bamboo shoot tubes, then finish with a cornstarch-thickened sauce made from vegetarian supreme stock.
Ingredients
soaked bamboo shoots
150 g
soaked shiitake mushrooms
100 g
cooked fresh bamboo shoot tips
150 g
tender greens (choy yuan)
100 g
fine salt
2 tsp
MSG
2 tsp
sugar
2 tsp
sesame oil
2 tsp
white pepper
1 tsp
Shaoxing wine
0.5 tbsp
wet cornstarch
0.5 tbsp
vegetarian stock
1 cup
peanut oil
1 tbsp
Instructions
1
Step 1
Trim off the head and tail of the bamboo shoots, keeping the tenderest section in its original tube shape (each piece 5 cm long) to yield 24 pieces total. Cut the bamboo shoot tips and tender greens into 24 strips each (5 cm long). Remove the stems from the shiitake mushrooms and cut them into thick strips, dividing into 24 portions. Stuff each bamboo shoot tube with one strip of tender greens, one strip of bamboo shoot tip, and one portion of mushroom. Once all are stuffed, drop them into a pot of boiling water and blanch for about half a minute, then remove and pat dry with a clean towel.
2
Step 2
Heat the wok over high heat, add 0.5 tbsp of the oil, pour in half of the Shaoxing wine, add half of the vegetarian stock, 1 tsp MSG, half of the salt, and half of the sugar. Thicken with a wet cornstarch slurry, then finish by stirring in the sesame oil and the remaining 0.5 tbsp peanut oil. Spoon the sauce over the stuffed bamboo shoot tubes and serve.
