Orchid Spring Bamboo Shoots

Name: Orchid Spring Bamboo Shoots
Prep time: 1 h 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Chinese
Ingredients: 24 (about 200 g) Spring bamboo shoot tender segments (take 5 cm tender shoot segments); 50 g Fish paste; 50 g Marinated shrimp meat (minced into paste); 15 g Cooked ham mince (sprinkled between bamboo shoot petal tips); 1 Egg white (mixed into the fish paste); 350 g Clear broth (total: 150 g for stir-frying hair vegetable, 200 g for thickening); 50 g Soaked hair vegetable; 50 g Green vegetables (blanched and arranged around the bamboo shoots); 25 g Refined salt (total: 0.5 g for fish paste, 1 g for hair vegetable, 2 g for thickening); 4.5 g MSG (total: 1.5 g for fish paste, 1.5 g for hair vegetable, 1.5 g for thickening); 10 g Wet starch (diluted for thickening); 10 g Cooked chicken oil (drizzled over the finished dish); 15 g Ginger juice water (added to the fish paste); 10 g Shaoxing wine (added to the fish paste)

An elegant Zhejiang dish featuring crisp, tender, and flavorful bamboo shoot sections with a refined appearance.

1h 30m

Easy

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Ingredients

Spring bamboo shoot tender segments (take 5 cm tender shoot segments) 24 (about 200 g)

Fish paste 50 g

Marinated shrimp meat (minced into paste) 50 g

Cooked ham mince (sprinkled between bamboo shoot petal tips) 15 g

Egg white (mixed into the fish paste) 1

Clear broth (total: 150 g for stir-frying hair vegetable, 200 g for thickening) 350 g

Soaked hair vegetable 50 g

Green vegetables (blanched and arranged around the bamboo shoots) 50 g

Refined salt (total: 0.5 g for fish paste, 1 g for hair vegetable, 2 g for thickening) 25 g

MSG (total: 1.5 g for fish paste, 1.5 g for hair vegetable, 1.5 g for thickening) 4.5 g

Wet starch (diluted for thickening) 10 g

Cooked chicken oil (drizzled over the finished dish) 10 g

Ginger juice water (added to the fish paste) 15 g

Shaoxing wine (added to the fish paste) 10 g

Instructions

Prepare Fish and Shrimp Paste

Mince the shrimp into a paste and combine with the fish paste, add the egg white and mix well. Add 1.5 g MSG, 0.5 g refined salt, ginger juice water, and Shaoxing wine. Set aside for use.

Prepare the Bamboo Shoots

Take 5 cm tender bamboo shoot segments. Starting 1.3 cm from the tip, slice toward the tip to divide each segment into 6 equal petals.

Soak and Shape

Place the bamboo shoot tips in cold water and soak for 1 hour so that the tips spread outward into an orchid shape. Stand them upright in a dish, steam for 3–4 minutes until the shoots change color, then remove and cool.

Embed the Shrimp Balls

Pipe the fish-shrimp paste into 24 lotus-seed-sized balls and embed each one in the center of a bamboo shoot tip petal. Sprinkle with cooked ham mince and steam for about 2 minutes, then remove.

Prepare the Garnish

Place a wok over heat, add 150 g clear broth, add the hair vegetable, then add 1 g refined salt and 1.5 g MSG and bring to a brief boil. Remove and drain. Blanch the green vegetables until cooked, drain, and arrange them around the bamboo shoots.

Thicken and Drizzle with Oil

Add 200 g clear broth to the wok, add 2 g refined salt and 1.5 g MSG, thicken with diluted wet starch, pour over the bamboo shoots, drizzle with cooked chicken oil, and serve.