Winter Bamboo Shoots with Tatsoi
A quick and vibrant stir-fry featuring tender winter bamboo shoots paired with delicate tatsoi greens. The dish balances the earthy sweetness of bamboo shoots with the mild peppery notes of tatsoi, finished with a savory pan sauce.
Story
This classic Jiangzhe region dish showcases winter bamboo shoots at their peak. Tatsoi, sometimes called Chinese flat cabbage, wilts quickly so add it near the end to maintain its bright green color and tender-crisp texture.
Ingredients
Winter bamboo shoots
200g
Tatsoi (Chinese flat cabbage)
150g
Garlic cloves
2, sliced
Vegetable oil
2 tablespoons
Salt
1/2 teaspoon
Sugar
1/2 teaspoon
Water (from cooking bamboo shoots)
3 tablespoons
Instructions
1
Prepare the bamboo shoots
Peel the winter bamboo shoots if needed. Cut into thin, uniform strips about 5cm long. Bring a small pot of water to boil, add the bamboo shoot strips, and cook until tender, about 8-10 minutes. Drain, reserving 3 tablespoons of the cooking liquid.
2
Prep the tatsoi
Wash the tatsoi thoroughly. Trim any thick stems. Separate the leaves from the tender inner stalks if desired, or keep whole for a more rustic presentation.
3
Stir-fry the aromatics
Heat oil in a wok or large skillet over medium-high heat. Add the sliced garlic and stir until fragrant and lightly golden, about 30 seconds. Watch carefully to avoid burning.
4
Cook the vegetables
Add the cooked bamboo shoot strips first and stir-fry for 1-2 minutes. Add the tatsoi and toss everything together. The tatsoi will wilt quickly in the hot pan.
5
Season and finish
Sprinkle salt and sugar over the vegetables. Pour in the reserved bamboo shoot cooking water. Toss continuously until the sauce reduces slightly and coats the ingredients. Remove from heat and serve immediately.
