Dry-Braised Winter Bamboo Shoots
This traditional Zhejiang vegetarian dish of dry-braised winter bamboo shoots features winter bamboo shoots as the core ingredient, paired with dried shiitake mushrooms, carrots, and green peas, then braised in a savory red sauce to yield tender, fresh bamboo shoot flesh.
Ingredients
Winter bamboo shoot tips (sliced, scored in crosshatch pattern then cut into thick strips)
250 g
Rehydrated winter mushrooms (diced)
30 g
Carrot (diced)
25 g
Green peas
25 g
Pixian doubanjiang (chopped)
to taste
Scallion (minced)
to taste
Ginger (minced)
to taste
Shaoxing wine
to taste
Vegetable stock
to taste
Salt
to taste
Sugar
to taste
Instructions
1
Ingredient Preparation
Slice the winter bamboo shoots, score them in a crosshatch pattern then cut into thick strips. Dice the winter mushrooms and carrot. Chop the Pixian doubanjiang and mince the scallion and ginger. Blanch the bamboo shoots, mushrooms, diced carrot, and green peas in boiling water until just tender, then drain.
2
Braising
Bloom the minced scallion in oil, add the doubanjiang and stir-fry until the red oil is released. Pour in the Shaoxing wine, vegetable stock, salt, and sugar and bring to a boil. Add all the prepared ingredients, return to a boil, then simmer over low heat for 10 minutes. Raise to medium heat and reduce the sauce until the liquid has evaporated and the oil turns clear. Plate and serve.
