Stir-fried Water Bamboo with Shrimp Roe
A renowned Jinan specialty featuring water bamboo (jiaobai) from Daming Lake, stir-fried with shrimp roe. Light and fragrant, with a crisp yet tender texture.
Ingredients
Water bamboo (peeled, washed, cut into comb-shaped pieces, blanched in boiling water)
350 g
Minced scallion
5 g
MSG
1 g
Soy sauce
10 g
Shrimp roe (rinsed in cold water to remove impurities)
5 g
Minced ginger
3 g
White sugar
10 g
Cooking wine
10 g
Rehydrated shiitake mushrooms (each cut into three slices, soaked in broth)
25 g
Lard
25 g
Cornstarch slurry
25 g
Clear broth
2.5 g
Salt
2.5 g
Sichuan peppercorn oil
10 g
Instructions
1
Step 1
Peel the water bamboo, wash it, cut into comb-shaped pieces, and blanch in boiling water. Cut each shiitake mushroom into three slices and soak in broth. Drain all excess water. Place the shrimp roe in a small bowl, rinse in cold water to remove impurities, then drain.
2
Step 2
Place a wok over medium heat, add lard and heat until moderately hot. Add white sugar and stir-fry until it turns red, then quickly add minced scallion, minced ginger, water bamboo, shiitake mushrooms, and shrimp roe. Toss and stir-fry until evenly colored. Add clear broth, soy sauce, salt, and cooking wine, then bring to a boil. Move to low heat and cook until the liquid is almost reduced. Add MSG, thicken the sauce with cornstarch slurry, drizzle with Sichuan peppercorn oil, toss evenly to remove any astringent taste, then serve.
