Braised Bamboo Shoot (油燜筍)
Braised Bamboo Shoot is a dish served in several Asian countries. The dish is most commonly served in spring or early summer when bamboo is freshly harvested. It can be made either by stir-frying, boiling, or stewing it. The common factor between the different methods is that the bamboo is covered in a savory sauce.
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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!
Notes
I usually just use whatever brand of bamboo I can find, as long as you’re using the thicker kind it should be okay. Some brands have a stronger canned scent so you might need to spend longer rinsing out the taste.