Oil-Braised Spring Bamboo Shoots
A classic Shanghai-style dish featuring tender bamboo shoots braised in a savory-sweet sauce. The bamboo retains its crisp-tender texture while absorbing the rich flavors of soy sauce and caramelized sugar.
Story
This comforting dish celebrates the arrival of spring, when fresh bamboo shoots appear at markets. The key is blanching the shoots first to remove any bitterness, then braising them low and slow until they soak up the glossy sauce.
Ingredients
fresh spring bamboo shoots
200g
light soy sauce
20ml
dark soy sauce
5ml
granulated sugar
10g
vegetable oil
2 tablespoons
scallion
1 stalk
salt
1g
Instructions
1
Prep the bamboo shoots
Peel the fresh bamboo shoots and trim away any woody bases. Cut into bite-sized pieces or thin strips, depending on your preference.
2
Blanch to remove bitterness
Bring a pot of water to boil. Add the bamboo pieces and a pinch of salt. Let them cook for 3-4 minutes, then drain well and set aside. This step removes any raw, astringent flavor.
3
Build the braising liquid
In a small bowl, mix together the light soy sauce, dark soy sauce, and sugar until the sugar dissolves. The dark soy sauce adds color while the light soy provides depth.
4
Braise the bamboo shoots
Heat oil in a wok or skillet over medium heat. Add the blanched bamboo and stir-fry for 1-2 minutes. Pour in the sauce mixture and add about 1/4 cup of water. Reduce heat to low, cover, and let simmer for 10-12 minutes until the sauce reduces and coats the bamboo.
5
Finish and serve
The sauce should be thick and glossy. Sprinkle with finely chopped scallion and serve immediately over steamed rice.
