Braised bamboo shoot is one of the snacks my brother and I would fight each other for when we were growing up. We’d come home from school, rifle through the fridge for snacks, and spot the tupperware our mom had hidden in the back filled with this delicious spicy bamboo. It never felt like there was enough and we would argue for the final bite.
When I was older, this was one of the first recipes that I asked my mom how to make. I described it as cold, spicy bamboo and, to my confusion, my mom seemed to have forgotten she had ever made such a dish! After some clarification, I learned that what I’d always thought was intentionally a cold dish, is actually served hot. It turns out my mom had always been making it in advance for dinner but it never made it that far. Whoops! Sorry, mom. ^^”
What is Braised Bamboo Shoot?
Braised Bamboo Shoot is served in several Asian countries. People often cook the dish in spring or early summer when the bamboo is freshly harvested. Depending on the recipe, people either stir-fry, boil or stew the bamboo shoots. Regardless of which approach, the bamboo will always be covered in a savory, often spicy, sauce.
Today, we will stir-fry the bamboo shoots to braise them, then finish off the cooking process by covering the pan and letting it sit. The flavor will fully soak into the bamboo while it cooks, but lower the chance of over overcooking.
Why this recipe?
Without a doubt, the best part of this recipe is how convenient it is. It can be served any day of the year because we’ll be using canned instead of fresh bamboo. Those that have cooked canned bamboo shoots might be a little concerned about a strong canned taste. Never fear! If you don’t already know, we’ll show you how to get rid of the canned taste prior to cooking it. I usually keep a couple cans of bamboo shoots handy in my pantry so I easily add braised bamboo shoots to round out my menu any time.
Using this stir-fry plus sitting method of braising the bamboo shoots makes this an ideal way to cook this dish during hot summer months. Less time need to cook the shoots, means less time standing over the stove for the laborious home chef. Easy win!
As mentioned before, this is a dish that is delicious served either hot or cold. This means it can be made in advance, making it easy to plan into your dinner menu without adding in more time constraints to your busy day.
Ingredients and Equipment
At this point, you already know that we’ll be using canned bamboo shoots for this recipe. The main trick is to make sure to buy the right kind. Size and brand do not particularly matter for this recipe as long as you specifically identify cans labeled “Bamboo shoots”. Avoid anything that says ___ or ___.
For the braising sauce, we’ll be using:
- Star anise
- Dried red pepper, whole
- Garlic, minced
- Sugar
- Soy Sauce
- Oyster Sauce
- Chili Sauce
- Sesame Oil
You’ll also need a knife and cutting board, as well as a large pan.
Cooking Process
The cooking process for braised bamboo shoots can be classified into two main phases: Preparation and then Braising.
Preparation
First, rinse the canned taste out of the bamboo shoots. The secret is to rip the bamboo shoots into thin strands, and then thoroughly rinse and soak the shredded shoots. This will release the water trapped within the bamboo shoots themselves. Each bamboo shoot is composed of small subsections; these fill with water during the canning process, retaining the canned taste. We can minimize the canned taste by releasing this water and rinsing it away.
If you’re extra sensitive to the taste, you can also let the shredded strands soak in water and change it out a couple times over the course of half an hour. This will help fully rid the bamboo shoots of the taste.
Braising
Add some oil to the pan and stir-fry the star anise, dried red pepper, and garlic over medium heat until fragrant. Be sure to continuously toss the spices to prevent burning.
Once fragrant, add in the drained bamboo shots and toss to evenly coat the shredded bamboo shoots in the spices. The bamboo will release water; however, feel free to add a little water to prevent burning if the pan looks dry. Avoid adding too much – no more than a teaspoon – or else the sauce and flavor will be too watered down.
Continue to toss the bamboo as you add in the remaining spices, except for the sesame oil. Order doesn’t particularly matter here, just remember to reserve the sesame oil to be added in later.
Stir-fry the bamboo until it is thoroughly heated, then immediately turn off the heat and cover. Let the pot sit for five minutes to allow the bamboo to continue cooking. After the time is up, remove the lid and stir the bamboo, then cover again for five more minutes.
Finally, taste the braised bamboo shoot and add in additional salt as needed. Once you’re satisfied with the saltiness, add in the sesame oil and toss to incorporate evenly. Serve hot, or store to be served cold!
final thoughts on braised bamboo shoot
Braised bamboo shoot is a wonderful dish to add to your vegetable rotation. It adds a lot of flavor and color to your meal, and doesn’t require a lot of planning to make. This is an extremely versatile dish – delicious when complementing your main course, but also a satisfying snack whenever a savory craving hits! We hope you enjoy making braised bamboo shoots for your charitable bellies!
Braised Bamboo Shoot (油燜筍)
Equipment
- 1 large saucepan with lid
Ingredients
- 3 star anise
- 5 dried red pepper
- 1 t minced garlic
- 1 c bamboo shoot
- 1 t sugar
- 2 t soy sauce
- 2 t oyster sauce
- 2 t chili sauce
- ½ t sesame oil
- Salt pinch of to season to taste
Instructions
- Open the can of bamboo and take out the bamboo shoots. Place in a large bowl and place under running water. While continuously rinsing under running water, tear the bamboo shoots into thin strands. Soak in water for at least 30 minutes, changing the water two or three times to get rid of the canned scent.
- In the large saucepan, stir fry the star anise, dried red pepper, and garlic over medium heat until fragrant.
- Drain the bamboo, then add to the saucepan. Toss for a bit, then season to taste with salt, sugar, soy sauce, oyster sauce, and chili sauce. If it looks dry, add a little water to prevent it from burning.
- Turn off the heat and cover with the lid. Let it sit for 5 minutes, then stir well before covering and letting sit for another 5 minutes.
- Sample some for taste and add more salt as needed. When satisfied, add sesame oil, toss thoroughly, then cover with the lid again and continue letting it sit until ready to serve or cooled sufficiently to store. Serve either hot or cold!
