Eight-Flavored Stuffed Bamboo Shoots

Name: Eight-Flavored Stuffed Bamboo Shoots
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 300 g Young spring bamboo shoots (take 10 cm tender segments, poke through the inner nodes with bamboo skewers, remove the outer husks); 15 g Soaked shiitake mushrooms (cut into mung bean-sized pieces); 15 g Mushrooms (cut into mung bean-sized pieces); 6 g Vegetarian ham (cut into mung bean-sized pieces); 50 g Green leafy vegetables; 15 g Tender tips of dried bamboo shoots (cut into mung bean-sized pieces); 6 g Pickled mustard tuber (cut into mung bean-sized pieces); 15 g Fried wheat gluten (cut into mung bean-sized pieces); 25 g Wet starch; 500 g Refined vegetable oil (approximately 100 g will be used); 5 g Red chili pepper (cut into mung bean-sized pieces); 10 g Shaoxing wine; 15 g Soy sauce; 10 g White sugar; 3 g MSG; 25 g Sesame paste; 25 g Sesame oil

A Zhejiang dish featuring tender bamboo shoots with assorted fillings, offering a spicy and refreshing flavor. Enjoyable hot or cold.

45 min

Easy

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Ingredients

Young spring bamboo shoots (take 10 cm tender segments, poke through the inner nodes with bamboo skewers, remove the outer husks) 300 g

Soaked shiitake mushrooms (cut into mung bean-sized pieces) 15 g

Mushrooms (cut into mung bean-sized pieces) 15 g

Vegetarian ham (cut into mung bean-sized pieces) 6 g

Green leafy vegetables 50 g

Tender tips of dried bamboo shoots (cut into mung bean-sized pieces) 15 g

Pickled mustard tuber (cut into mung bean-sized pieces) 6 g

Fried wheat gluten (cut into mung bean-sized pieces) 15 g

Wet starch 25 g

Refined vegetable oil (approximately 100 g will be used) 500 g

Red chili pepper (cut into mung bean-sized pieces) 5 g

Shaoxing wine 10 g

Soy sauce 15 g

White sugar 10 g

MSG 3 g

Sesame paste 25 g

Sesame oil 25 g

Instructions

Prepare Spring Bamboo Shoots

Take 10 cm tender segments of spring bamboo shoots, use bamboo skewers to poke through the inner nodes of the shoots, and fully remove the outer husks.

Make the Filling

Cut the shiitake mushrooms, regular mushrooms, vegetarian ham, tender dried bamboo shoot tips, pickled mustard tuber, fried wheat gluten, and red chili pepper into mung bean-sized pieces. Place them in a bowl, add 15 g sesame oil, 1.5 g MSG, 15 g wet starch, and sesame paste, mix well, then stuff the mixture into the prepared bamboo shoots.

Deep Fry

Heat a wok over high heat, add vegetable oil and heat to 50% hot (about 125°C). Add the stuffed bamboo shoots, move to medium heat and fry until light golden. Pour into a colander to drain off excess oil.

Braise

Return the stuffed bamboo shoots to the wok, add Shaoxing wine, soy sauce, and white sugar. Pour in 250 g of water (enough to submerge the shoots) and simmer over low heat until the sauce reduces to 2/5 of its original volume. Add 1.5 g MSG, drizzle with 10 g sesame oil, then transfer to a serving plate and serve.