Braised Water Bamboo
Tender water bamboo pieces are pan-fried until golden, then simmered in a savory dark sauce until perfectly glazed. This simple Chinese side dish brings out the mild, slightly sweet flavor of the vegetable with a rich, umami-packed coating.
Story
Water bamboo (also called jiao bai or Chinese water chestnut) has a crisp, tender texture similar to bamboo shoots but with a milder flavor. This braising method gives it a beautiful golden color and lets it soak up all the savory sauce.
Ingredients
water bamboo (jiao bai)
400g, cut into 2-inch chunks
vegetable oil
2 tablespoons
garlic cloves
3, thinly sliced
scallions
2, finely chopped
dark soy sauce
1 tablespoon
regular soy sauce
1 tablespoon
sugar
1 teaspoon
water
1/3 cup
Instructions
1
Prep the water bamboo
Trim the ends of the water bamboo and cut each stalk into roughly 2-inch pieces. Cut at a slight angle, then make a second cut to create a rough "rolling" edge that catches the sauce better.
2
Sear the vegetable
Heat oil in a wide pan over medium-high heat. Add the sliced garlic and stir just until fragrant, about 30 seconds. Add the water bamboo pieces and spread them out in a single layer. Let them cook undisturbed until the bottoms turn golden, about 3-4 minutes, then flip and brown the other side.
3
Braise in sauce
Add both soy sauces, sugar, and water to the pan. Bring to a gentle simmer, then cover and let cook for 10-12 minutes, stirring occasionally, until the liquid reduces to a thick glaze and the water bamboo is tender when pierced with a fork.
4
Finish and serve
Sprinkle the chopped scallions over the top and give everything a gentle toss. The sauce should coat each piece beautifully. Serve warm as a side dish.
