Oil-Braised Spring Bamboo Shoots
A classic Zhejiang dish featuring tender spring bamboo shoots that are first fried and then braised, yielding a crisp texture and delicate aroma.
Ingredients
spring bamboo shoots
350 g
ham slices
25 g
vegetable oil
500 g
clear broth
200 g
soy sauce
25 g
sugar
15 g
cooking wine
10 g
sesame oil
5 g
fine salt
3 g
MSG
2 g
chopped scallions
3 g
Instructions
1
Step 1
Trim the root ends of the spring bamboo shoots, peel, and wash. Then split them open, lightly pound to loosen the fibers, and cut into 3 cm long segments.
2
Step 2
Place a wok over high heat and add the vegetable oil. When the oil reaches about 50% hot, add the bamboo shoots and fry for 1–2 minutes until pale golden. Remove and drain off excess oil.
3
Step 3
Leave a small amount of oil in the wok, then add the chopped scallions and clear broth. Stir in the soy sauce, sugar, cooking wine, fine salt, and MSG to balance the flavor. Push the bamboo shoot segments into the wok and simmer over low heat until the shoots are tender and the sauce has reduced and thickened. Transfer back to high heat, toss the wok a few times, drizzle with sesame oil, and serve immediately.
