Dry-Braised Water Bamboo Shoots

Name: Dry-Braised Water Bamboo Shoots
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 500 g tender water bamboo shoots; 30 g minced pickled mustard greens (yacai); 2 tbsp soy sauce; Shaoxing wine, to taste; salt, to taste; sesame oil, to taste

Pleasantly savory and light, with a clean, refreshing finish.

20 min

Easy

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Ingredients

tender water bamboo shoots 500 g

minced pickled mustard greens (yacai) 30 g

soy sauce 2 tbsp

Shaoxing wine to taste

salt to taste

sesame oil to taste

Instructions

Step 1

Peel the water bamboo shoots, trim off the tough ends, and cut into 5 cm long thick strips.

Step 2

Heat oil in a wok over medium-high heat to about 60% hot. Add the water bamboo strips and fry until the edges turn slightly yellow and the skin wrinkles. Add the salt and soy sauce and stir-fry to season, then add the minced pickled mustard greens. Pour in the Shaoxing wine and stir to combine. Drizzle with sesame oil and transfer to a serving plate.