Braised Spring Bamboo Shoots in Soy Sauce

Braised Spring Bamboo Shoots in Soy Sauce

　　When cooking, select short, stout, thin-skinned, thick-fleshed, and tender spring bamboo shoots from the suburbs of Hangzhou as the main ingredient. Peel and cut them into inch-long sections, then stir-fry them in a generous amount of oil and sugar. Braise over low heat until fully cooked, allowing the shoots to absorb the seasonings thoroughly. The finished dish has a bright reddish color, is tender and refreshing, with a slight sweetness. It pairs well with both wine and rice, and is a famous traditional dish of Hangzhou. (Hangzhou)

　　“Braised Spring Bamboo Shoots in Soy Sauce” is a traditional Hangzhou dish. It uses tender spring bamboo shoots harvested around the Qingming Festival, cooked with a generous amount of oil and sugar. The dish has a bright reddish color, is tender and refreshing, with a savory-salty flavor and a hint of sweetness—delicious no matter how many times you eat it.

　　Ingredients:

　　500g spring bamboo shoots, 10 Sichuan peppercorns, sugar, soy sauce, and sesame oil to taste.

　　Preparation Method:

　　1. Wash the bamboo shoot flesh, split it in half lengthwise, gently pound it with a knife, and cut it into 1.5-inch-long sections.

　　2. Heat a pan, add oil until it is about halfway to the smoking point, then add the Sichuan peppercorns and fry until fragrant before removing them. Add the bamboo shoot sections to the pan and stir-fry until they turn slightly yellow. Then add soy sauce, sugar, and an appropriate amount of water. Bring to a boil over high heat, then reduce to low heat and simmer for 5 minutes. When the sauce has thickened, add MSG and drizzle with sesame oil before serving.