Braised Bamboo Shoots Recipe

Braised Bamboo Shoots Recipe

Ingredients :

700g fresh bamboo shoots, skin removed

25g green cabbage

1 slice young root ginger, peeled and finely chopped

2 tablespoons oyster sauce

1 1/2 tablespoons sugar

1 tablespoon rice wine

6 tablespoons vegetarian stock

1 tablespoon sesame seed oil

Vegetable oil for deep-frying


Method :

Discard the tough parts of the bamboo shoot's root. Cut the bamboo shoots into small slices of about 5 mm thick, then into long strips about 4 cm. Chop the green cabbage and young ginger root finely.  Heat up a wok and add the cooking oil, deep-fry the bamboo shoots for 1-2 minutes, then turn down the heat and continue cooking for another 2-3 minutes. When the color starts to turn golden, scoop them out and drain on a kitchen towel.


Keep about 2 tablespoons oil in the wok, increase the heat and put in the green cabbage and ginger root, then add the bamboo shoots. Mix in the oyster sauce, sugar and rice wine. Blend well. Add the vegetable stock, bring it to the boil. Then reduce the heat and let it simmer until almost all the juice is almost dry. Now increase the heat again. Add the sesame seed oil, stir a few times and serve hot.

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