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Stir Fry Braised Bamboo Shoots Recipe

  • Author: Olivia

Ingredients

Scale
    • For the Bamboo Shoots & Aromatics:

        • 1 tablespoon neutral cooking oil (e.g., canola, grapeseed, or peanut oil)

        • 1 pound bamboo shoots (approximately two 15-ounce cans, drained and rinsed, or equivalent fresh/frozen, prepared) – sliced into 1/4-inch thick pieces or bite-sized chunks

        • 3 cloves garlic, minced

        • 1-inch piece of fresh ginger, peeled and minced or grated

        • 2–3 green onions (scallions), white and light green parts thinly sliced, dark green parts reserved for garnish

        • Optional: 1-2 dried red chilies (e.g., Tien Tsin) for a touch of heat, or 1/4 teaspoon red pepper flakes

    • For the Braising Sauce:

        • 2 tablespoons light soy sauce (or regular soy sauce)

        • 1 tablespoon dark soy sauce (for color and depth, optional but recommended)

        • 1 tablespoon Shaoxing rice wine (or dry sherry)

        • 1 teaspoon granulated sugar (or brown sugar)

        • 1/2 teaspoon toasted sesame oil

        • 1/2 cup low-sodium chicken broth or vegetable broth (or water)

        • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (cornstarch slurry, for thickening if needed)

    • Garnish (Optional):

        • Reserved dark green parts of scallions, thinly sliced

        • Toasted sesame seeds

Instructions

    1. Prepare the Ingredients (Mise en Place):

        • If using canned bamboo shoots, drain them, rinse thoroughly under cold water, and pat dry with paper towels. Slice them into approximately 1/4-inch thick pieces, or if using whole shoots, cut them into bite-sized chunks or matchsticks.

        • Mince the garlic and ginger. Thinly slice the white and light green parts of the scallions. Reserve the dark green tops for garnish.

        • If using dried red chilies, you can leave them whole or snip them in half (shake out some seeds if you prefer less heat).

        • In a small bowl, whisk together all the ingredients for the braising sauce: light soy sauce, dark soy sauce (if using), Shaoxing rice wine, sugar, toasted sesame oil, and broth/water. Set aside.

        • In a separate very small bowl, mix the cornstarch with 1 tablespoon of cold water to make a slurry. Set aside.

    1. Stir-Fry the Aromatics:

        • Heat a large wok or a heavy-bottomed skillet (cast iron works well) over medium-high heat until it’s hot. Add the 1 tablespoon of neutral cooking oil and swirl to coat the bottom.

        • Once the oil is shimmering, add the minced garlic, minced ginger, and the white/light green parts of the scallions. If using dried red chilies or red pepper flakes, add them now.

        • Stir-fry for about 30-60 seconds until fragrant. Be careful not to burn the garlic, which can turn bitter. Adjust heat if necessary.

    1. Stir-Fry the Bamboo Shoots:

        • Add the prepared bamboo shoot slices to the wok/skillet.

        • Increase the heat slightly if needed and stir-fry for 2-3 minutes. The goal here is to get a little bit of sear on the bamboo shoots and allow them to absorb the aromatic flavors from the oil. They might start to get very lightly golden in spots.

    1. Add the Braising Sauce and Simmer:

        • Give the prepared braising sauce a quick stir (as the sugar might have settled) and pour it over the bamboo shoots in the wok/skillet.

        • Bring the sauce to a vigorous simmer, stirring to ensure the bamboo shoots are well-coated.

    1. Braise the Bamboo Shoots:

        • Once the sauce is simmering, reduce the heat to low or medium-low.

        • Cover the wok/skillet with a lid.

        • Let the bamboo shoots braise for 8-12 minutes. This allows them to become more tender and to fully absorb the flavors of the sauce. The exact time will depend on the thickness of your bamboo slices and how tender you prefer them. Stir occasionally (once or twice) during braising to prevent sticking and ensure even cooking.

    1. Thicken the Sauce (Optional) and Finish:

        • After the braising time, uncover the wok/skillet. The bamboo shoots should be tender, and the sauce should have reduced slightly.

        • If you prefer a thicker, glossier sauce, give the cornstarch slurry a quick stir (as cornstarch settles) and pour it slowly into the simmering sauce while stirring constantly. Cook for another 30-60 seconds, or until the sauce thickens to your desired consistency. If the sauce is already at a good consistency for you, you can skip the cornstarch slurry.

        • Taste the sauce and adjust seasonings if necessary. You might want a little more soy sauce for saltiness or a tiny pinch more sugar for balance, depending on your preference and the specific brands of ingredients used.

    1. Serve:

        • Turn off the heat. If you didn’t add the toasted sesame oil to the sauce initially, you can stir it in now for maximum aroma.

        • Transfer the Stir-Fry Braised Bamboo Shoots to a serving dish.

        • Garnish with the reserved dark green parts of the scallions and a sprinkle of toasted sesame seeds, if desired. Serve hot as a side dish or part of a larger meal.

Nutrition

  • Serving Size: one normal portion
  • Calories: 100-150

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Find it online: https://homestylecooks.com/stir-fry-braised-bamboo-shoots-recipe/