Mussels Stir-Fried with Bamboo Shoot Tips
A Huaiyang home-style stir-fry of mussels with tender flat-tip bamboo shoots—light, refreshing, and full of savory flavor.
Ingredients
small mussels (soaked in boiling water then steamed, tough parts and center fuzz removed)
200 g
tender flat bamboo shoot tips (cut into 1-inch strips)
200 g
vegetable oil (for stir-frying)
200 g
sugar
to taste
chicken broth
less than half a bowl
Shaoxing wine
65 g
fine salt
a pinch
Instructions
1
Cutting and Soaking
Cut the bamboo shoot tips into 1-inch strips; soak the mussels in boiling water briefly.
2
Steaming
Use two bowls: place the bamboo shoot tips in one bowl and the mussels in the other. Add boiling water to each bowl until it reaches the level of the ingredients, then steam until tender. Remove the mussels, cut off the tough parts and the center fuzz, then rinse once more.
3
Stir-Frying and Plating
Heat the vegetable oil in a wok and add the bamboo shoot tips and mussels on opposite sides. Pour in the original steaming broth (the water used to steam the mussels), then add sugar, Shaoxing wine, salt, and chicken broth. Simmer and stir-fry on both sides until the liquid is reduced and nearly dry. Transfer to a serving dish, placing the mussels on one side and the bamboo shoot tips on the other. Let cool before serving.
