Crispy Bamboo Shoot Stir-Fry with Sausage
A quick and flavorful stir-fry featuring tender bamboo shoots paired with savory sausage, crisp carrots, and a gentle kick from dried chilies. This dish comes together in minutes and delivers satisfying textures in every bite.
Story
This recipe transforms simple bamboo shoots into something truly special. The sausage adds depth and savory richness, while the carrots provide a sweet contrast. Feel free to adjust the chili to your heat preference.
Ingredients
bamboo shoot strips
200g
Chinese sausage
100g
carrot
1 medium
garlic cloves
3
scallions
2 stalks
dried red chilies
4-5
vegetable oil
2 tablespoons
light soy sauce
1 tablespoon
salt
to taste
Instructions
1
Prepare the ingredients
Slice the Chinese sausage into thin diagonal strips. Cut the carrot into matchstick-size strips. Slice the scallions and garlic. If your bamboo shoot strips are very long, give them a quick trim.
2
Blast the vegetables
Bring a pot of water to a rolling boil. Add the bamboo shoot strips and carrot strips together. Let them cook for about 2 minutes until slightly softened but still firm. Drain thoroughly and set aside.
3
Start the stir-fry
Heat oil in a wok or large skillet over medium-high heat until shimmering. Add the dried chilies and let them sizzle for 30 seconds until fragrant. Toss in the garlic and cook just until golden, about 15 seconds—don't let it burn.
4
Combine and finish
Add the sausage strips and stir-fry for 2 minutes until they release their oils and start to caramelize. Tip in the blanched bamboo shoots and carrots. Season with soy sauce and salt. Stir everything together for another 2-3 minutes until heated through. Sprinkle with scallions and serve immediately.
