Oil-Braised Spring Bamboo Shoots
Tender spring bamboo shoots braised in oil with fragrant sugar, this Zhejiang dish has a glossy red hue, a fresh and tender bite, and a subtly sweet flavor.
Ingredients
tender spring bamboo shoots
500 g
vegetable oil
75 g
granulated sugar
25 g
MSG
1.5 g
sesame oil
15 g
Sichuan peppercorns
10
soy sauce
75 g
Instructions
1
Prepare the bamboo shoots
Wash the bamboo shoots and split them lengthwise. Pound them gently with the flat side of a knife, then cut them into sections about 5 cm long.
2
Infuse the oil with peppercorns
Heat a wok and add the vegetable oil. When the oil reaches medium heat (about 110°C), add the Sichuan peppercorns and fry until fragrant, then remove them.
3
Braise the bamboo shoots
Stir-fry the bamboo shoots until slightly golden. Add the soy sauce, sugar, and 100 g water, then simmer gently for 5 minutes.
4
Reduce the sauce
When the sauce has reduced and thickened, stir in the MSG and drizzle over the sesame oil. Serve immediately.
