Dry-Braised Winter Bamboo Shoots

Dry-Braised Winter Bamboo Shoots

　　Dry-Braised Winter Bamboo Shoots

　　This dish uses dried winter bamboo shoots, which are rehydrated in-house. The soaking process is perfectly timed, leaving the shoots neither too tough nor too mushy.

　　Fea

　　tures

　　The winter bamboo shoots are golden, fragrant, and tender, while the pickled potherb mustard is dark green and crispy. The flavor is exceptionally delicious, appealing to all ages.

　　In

　　gredients

　　600g winter bamboo shoots, 40g pickled potherb mustard leaves.

　　Preparation

　　1. Peel and trim the roots of fresh winter bamboo shoots, wash them clean, then…

　　2. Soak the pickled potherb mustard leaves in water to remove excess salt, then cut into sections.

　　3. Place the wok over high heat, pour in boiling water, add the bamboo shoot pieces, and cook until tender. Remove and drain. Then add an appropriate amount of broth along with cooking wine, soy sauce, salt, sugar, and MSG. Simmer over low heat for about 10 minutes, then remove and drain well.

　　4. Heat vegetable oil in the wok over high heat until it reaches 70–80% heat. First, deep-fry the potherb mustard leaves until crisp, remove and arrange on a plate, sprinkling with a little MSG. Then fry the bamboo shoots until golden brown, drain in a colander. Sprinkle with MSG afterward.

　　5. Place the wok over high heat, add an appropriate amount of oil, put in the bamboo shoots, splash with a bit of cooking wine, then transfer them onto the potherb mustard leaves to serve.