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Braised Spring Bamboo Shoots in Oil

Name: Braised Spring Bamboo Shoots in Oil
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: chinese
Ingredients: sliced bamboo shoots; rock sugar; Cooking oil; light soy sauce; dark soy sauce; Salt; water

groups2 servingsspeedEasycountertopsPrep: 5 minsskilletCook: 10 minsscheduleTotal: 15 minsoutdoor_grillBraised

Allergens:warningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

5 Steps Total

Preparation

00:00:19

Check the hardness of the bamboo shoot base, if it cannot be pressed it is too old and the base needs to be cut off
Cut 10 spring bamboo shoots longitudinally into thick strips

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Watch out

When cutting bamboo shoots, keep the fingers curled inward tightly to prevent the blade from cutting the fingers.

Ingredients:sliced bamboo shoots

Tools:chef knifecutting board

Active Cooking

00:00:33

warningStay safe

Be careful of steam burns when handling boiling water and hot pans, and avoid splashing hot liquid when scooping.

Bring a pot of water to a boil and add 5g salt
Add the cut spring bamboo shoot strips and blanch for 2 to 3 minutes, then remove and drain

local_fire_departmenthigh heat

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Watch out

Spring bamboo shoots must be thoroughly blanched to remove astringency, otherwise the finished dish will have a bitter taste.

Ingredients:sliced bamboo shootsSalt (5 g)

Tools:wokcolander

Active Cooking

00:00:55

Heat the wok and pour in 30ml cold oil, slightly more than usual
Add 30g rock sugar, turn to the lowest heat and stir until melted and slightly bubbling

local_fire_departmentlowest heat

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Watch out

Caramelizing sugar must be done on the lowest heat with constant stirring, otherwise the sugar will easily burn and become bitter.

Ingredients:Cooking oil (30 ml)rock sugar (30 g)

Tools:spatulawok

Active Cooking

00:01:36

warningStay safe

Hot oil will splatter violently when meeting water, maintain distance when adding water and soy sauce to avoid burns.

Add the blanched spring bamboo shoots into the wok and stir-fry evenly
Drizzle in 15ml light soy sauce and a dash of dark soy sauce for color
Add 100ml water and cover the lid to simmer for 2 minutes

local_fire_departmentmedium heat

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Watch out

Oil temperature is high when adding water and soy sauce so it may splatter easily, pour carefully, otherwise hot oil will pop out and burn skin.

Ingredients:sliced bamboo shoots (10 piece)light soy sauce (15 ml)dark soy sauce (5 ml)water (100 ml)

Tools:wok lidwok

Active Cooking

00:02:54

Open the lid and stir the spring bamboo shoots to ensure even heating and flavor absorption
Continue stir-frying until the sauce tightens and coats the bamboo shoots evenly, then plate and serve

local_fire_departmenthigh heat

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Watch out

Must stir constantly when reducing the sauce, otherwise the sugar will easily burn and stick to the pan.

Ingredients:sliced bamboo shoots

Tools:spatulawhite platewok