Bamboo Shoot Recipe

Prepare and parboil bamboo shoots

Trim any tough root end and outer fibrous layers from the fresh bamboo shoots until you reach the tender pale core. Slice the peeled shoots into 1/4-inch (6 mm) thick slices or bite-size strips. Place the sliced shoots into a large pot, add 2 liters of water and 1 tablespoon salt. Bring to a rolling boil over high heat, then reduce to medium and simmer for 20–30 minutes to remove bitterness. Test a piece for tenderness — it should be tender but still slightly crisp. Drain and rinse under cold water to stop cooking. Set aside.

While the bamboo shoots are boiling, mince the garlic, thinly slice the ginger and scallions, and break the dried chili into pieces if using. These aromatics will be added quickly during stir-frying to release fragrance.

Heat a wok or large skillet over medium-high heat until hot. Add 2 tablespoons vegetable oil and swirl to coat. Add the minced garlic, sliced ginger and dried chili (if using). Stir-fry for about 20–30 seconds until fragrant, being careful not to burn the garlic.

In a small bowl, combine 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon rice vinegar, 1 teaspoon sugar and 3 tablespoons water. Whisk the mixture until sugar and oyster sauce are dissolved. In a separate small cup, mix 1 teaspoon cornstarch with a little cold water (about 1 tablespoon) to make a slurry and add to the sauce mixture; whisk until smooth.

Add the drained bamboo shoots to the wok with the aromatics. Stir-fry over high heat for 2–3 minutes to heat through and lightly brown the edges.

Pour the prepared sauce over the bamboo shoots. Stir continuously so the sauce coats the shoots evenly. Cook for 1–2 minutes until the sauce thickens and becomes glossy. If the pan becomes dry, add up to 1–2 tablespoons water to loosen the sauce.

Add the sliced scallions and drizzle 1 teaspoon sesame oil over the dish. Taste and adjust seasoning with additional salt or soy sauce as needed. Finish with freshly ground black pepper.

Transfer to a serving plate and sprinkle with toasted sesame seeds if using. Serve hot as a side dish or over steamed rice.