Dried Bamboo Shoots with Gourd
A comforting home-style Chinese dish where tender dried bamboo shoots meet soft, melt-in-your-mouth gourd pieces. Simple stir-frying brings out the natural sweetness of both ingredients.
Story
This humble dish showcases the magic of combining two textural elements—the chewy, earthy dried bamboo shoots with the silky, mild gourd. Perfect for a quick weeknight dinner when you want something nourishing but uncomplicated.
Ingredients
dried bamboo shoots
50 grams
gourd (or winter melon)
300 grams
cooking oil
2 tablespoons
salt
to taste
water
1/2 cup
Instructions
1
Prep the vegetables
Cut the gourd into bite-sized chunks. If the skin is tough, peel it off first, then give the pieces a quick rinse. For the dried bamboo shoots, trim any tough ends and cut them into shorter pieces that will cook evenly.
2
Soak the bamboo shoots
Place the dried bamboo shoots in a bowl and cover with warm water. Let them soak for about 10 minutes until they become pliable and slightly softened. Drain well before cooking.
3
Stir-fry the gourd
Heat oil in a wok or large skillet over medium-high heat. Add the gourd pieces and stir-fry for 2-3 minutes until they start to turn golden at the edges and release their natural moisture.
4
Combine and finish
Add the soaked bamboo shoots to the wok and toss everything together for another minute. Pour in the water, reduce heat to medium, cover and let the vegetables simmer until they are tender and the sauce has reduced slightly, about 8-10 minutes. Season with salt to taste.
5
Serve
Transfer to a serving plate and enjoy immediately with steamed rice.
