Dry-Braised Winter Bamboo Shoots

Name: Dry-Braised Winter Bamboo Shoots
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 500 g Winter bamboo shoots (shelled and cut into chunks); 6 Wheat gluten; 50 g Green bell pepper; 6 Button mushrooms; Ginger, a few slices; 1 tbsp Sweet fermented rice; 1 tbsp Chili sauce; 1/3 tsp Salt; 1/2 tsp MSG; 1 tsp Sugar; 1.5 cups Water; 1/2 tbsp Cornstarch (for slurry); 1/2 tbsp Sesame oil (for slurry)

A Zhejiang dish in which winter bamboo shoots are cut into chunks, fried, then dry-braised with gluten and green peppers for a sweet, fragrant finish.

25 min

Easy

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Ingredients

Winter bamboo shoots (shelled and cut into chunks) 500 g

Wheat gluten 6

Green bell pepper 50 g

Button mushrooms 6

Ginger a few slices

Sweet fermented rice 1 tbsp

Chili sauce 1 tbsp

Salt 1/3 tsp

MSG 1/2 tsp

Sugar 1 tsp

Water 1.5 cups

Cornstarch (for slurry) 1/2 tbsp

Sesame oil (for slurry) 1/2 tbsp

Instructions

Step 1

Shell the winter bamboo shoots and cut them into rolling-cut chunks. Deep-fry in warm oil for 4 minutes, then remove and drain.

Step 2

Mince the remaining ingredients. Heat 2 tbsp of oil in a hot pan and stir-fry until fragrant. Add the seasonings along with the winter bamboo shoots and cook for 3 minutes.