Dry-Braised Winter Bamboo Shoots
Cut winter bamboo shoots into chunks, simmer then deep-fry until golden. Served with crispy pickled mustard green leaves, this dish has distinct colors and a tender, fragrant texture.
Ingredients
Winter bamboo shoots (peeled, tough ends removed, cut into chunks)
325 g
Pickled mustard greens (soaked to remove saltiness, cut into segments)
325 g
Scallion segments
a pinch
Fresh ginger slices
2 slices
Shaoxing wine
45 g
Sugar
32.5 g
Salt
3 g
MSG
a pinch
Clear broth
a pinch
Soy sauce
to taste
Vegetable oil (for frying and stir-frying)
to taste
Instructions
1
Step 1
Peel the fresh winter bamboo shoots and remove the tough roots. Wash thoroughly, then cut into 4 cm long diamond-shaped chunks.
2
Step 2
Soak the pickled mustard greens in clean water to remove the saltiness, then cut into segments.
3
Step 3
Place a wok over high heat and add boiling water. Add the bamboo shoot chunks and blanch until tender, then remove. Add an appropriate amount of broth along with cooking wine, soy sauce, salt, sugar, and MSG. Simmer over low heat for about 10 minutes, then remove and drain.
4
Step 4
Heat vegetable oil in a wok to 70–80% hot over high heat. First, fry the mustard greens until crispy, remove and place on a serving plate, and sprinkle with a little MSG. Then add the bamboo shoots and fry until golden yellow, then drain the oil. Sprinkle with MSG.
5
Step 5
Heat a wok over high heat, add an appropriate amount of oil, add the bamboo shoots, splash with cooking wine, and plate on top of the mustard greens. Serve immediately.
