Braised Spring Bamboo Shoots Savory and Juicy
Bamboo shoots break through the ground in spring. At this time, the bamboo shoots are extremely tender. Today, I will introduce to you the Braised Spring Bamboo Shoots, which is delicious and easy to make. It has an excellent taste. This delicious seasonal dish is really worth a try.
What are bamboo shoots?
Bamboo shoots are the young shoots of bamboo. They grow in warm and humid places and thrive in spring or summer.
They are cone-shaped, covered with bamboo shoot shells, and the inner meat is tender. In China, bamboo shoots are a common vegetable. They are rich in protein and dietary fiber, low in fat, and have low calories. There are various ways to eat them. They can be eaten fresh or processed, and can be used for stir-frying or making soups, and they taste delicious.
What does bamboo shoot taste like?
Fresh bamboo shoots have a faint plant fragrance. When cooked, they have a crispy and tender texture and a slight sweetness. Their taste can be described as a mixture of mild asparagus and water chestnuts.
The taste of different types of bamboo shoots may vary slightly. Some may have a bit of astringency or bitterness (especially before blanching), but after blanching, they will become fresher and milder.
Where can you buy bamboo shoots?
You can buy bamboo shoots at Asian supermarkets such as 99 Ranch, H Mart, and Lotte Plaza. These supermarkets often have fresh spring bamboo shoots, as well as vacuum-packed or frozen bamboo shoots. They are usually found in the vegetable section or the refrigerated section. You can also place an order on Asian food e-commerce platforms such as Weee! and Yamibuy.
How to process fresh bamboo shoots?
1. Remove the shell:
Use a knife to make a cut at the bottom of the bamboo shoot, and then peel off the shell to remove the hard outer part, leaving only the tender yellow inner part.
2. Cut off the old roots:
Lay the bamboo shoot flat and use a knife to cut off about 2 - 3 centimeters of the old and hard part at the bottom.
You can observe the cut surface. If there is a white core in the center, you need to continue cutting until the crispy and tender bamboo shoot meat is exposed.
3. Blanch to remove astringency:
Boil water in a pot and add a little salt (about 10 grams per liter of water).
Put the bamboo shoots into the water and blanch them over high heat for 2 - 3 minutes to remove oxalic acid and astringency.
4. Preservation or cooking:
For immediate consumption: After blanching, drain the water, and you can directly slice and cook them.
For short-term storage: Put them in a plastic storage bag and store them in the refrigerator for 3 - 5 days.
For long-term storage: After slicing, blanch them, drain the water, and pack them separately and freeze them (-18°C) for several months.
INGREDIENTS
Main Ingredients
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·8–10 oz (about 250g) spring bamboo shoots
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·3 oz (about 80g) Pork belly
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·3 - 4 slices ginger
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·1 scallion
Seasonings
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·1 tbsp light soy sauce
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·½ tbsp dark soy sauce (for coloring)
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·1 tsp sugar
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·½ tsp salt (for blanching)
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·1 tbsp cooking oil
COOKING STEP
Step 1
Prepare the spring bamboo shoots:
Remove the outer shell of the spring bamboo shoots, wash them thoroughly, cut off the tougher part at the bottom, and then cut them into strips.
Step 2
Blanch to remove astringency:
Bring water to a boil, add ½ tsp salt. Put the spring bamboo shoots in and blanch for 2 minutes, then take them out and drain.
Step 3
Prepare the seasonings:
Slice the ginger and mince the scallion. Cut the streaky pork into thin slices for later use.
Step 4
Stir-fry the pork:
Pour 1 tbsp oil into a hot pan. Put in the ginger slices and pork belly, and stir-fry over low heat until slightly yellow and fragrant.
Step 5
Add the spring bamboo shoots and stir-fry:
Put in the blanched spring bamboo shoots and stir-fry together for 1 - 2 minutes.
Step 6
Season and braise:
Add light soy sauce, dark soy sauce, and sugar. Stir well to let the ingredients be colored and absorb the flavors.
Step 7
Simmer to absorb flavors:
Cover the pot and simmer over low heat for 3 minutes. The spring bamboo shoots will release water on their own, so there's no need to worry about the pan drying out.
Step 8
Serve:
Uncover the pot, stir a few times, transfer to a plate, and sprinkle with scallions.
More Recipes Worth Trying
Bok Choy and Shiitake Stir-Fry
Exquisite Steamed Shrimp with Vermicelli Recipe
Serving Suggestions
As a side dish with staple food: It is highly recommended to serve with a bowl of hot rice. The sauce seeping into the rice is extremely fragrant, almost a "rice-eating magic weapon".
As a side dish for porridge: It can be served as a side dish for breakfast porridge, or paired with plain porridge and soy milk.
Best time to eat: It is the freshest when eaten during the spring bamboo shoot season (March - May). It can be paired with spring tea.
Recipe Variations
1. Vegetarian Version
Omit the streaky pork and add shiitake mushrooms, king oyster mushrooms, or diced dried tofu to stir-fry. Stir-frying with dark soy sauce and white sugar can also produce a fragrant flavor. Shiitake mushrooms are especially good at absorbing the sauce and are an excellent meat substitute.
2. Spicier Version
Friends who like spicy food can add 1 - 2 dried chili peppers or bird's eye chilies when sautéing the ginger slices. This will make the flavor more distinct and increase its appeal with rice.
3. Enhance Umami Layers
Add ½ tablespoon of oyster sauce during stir-frying to bring out more umami flavors. Or add a few drops of sesame oil before serving to make the flavor more intense.
4. Use as Filling Variation
After chopping the stir-fried Braised Spring Bamboo Shoots, it can be used as the filling for spring rolls, shumai, or steamed buns. It is especially suitable for vegetarians and bamboo shoot lovers to try.
FAQs:
Spring bamboo shoots contain a large amount of oxalic acid and tannins. Stir-frying directly will make them extremely astringent. Blanching for 2 minutes can remove more than 80% of the bitter taste.
Adding a little salt during blanching can not only remove the astringency but also maintain the tender and crispy texture of the bamboo shoots. Although this step is simple, it is the key to the success of the whole dish.
Although the taste is slightly inferior, they will still be delicious if properly processed.
It is recommended to soak canned bamboo shoots in clean water for 30 minutes in advance to remove the fishy smell. Frozen bamboo shoots should be thawed before blanching.
If you don't have it, you can add a little oyster sauce or sugar to add color. However, if you completely omit dark soy sauce, the color of the finished product will be lighter. The taste is not affected, but it will be a bit less appealing visually.
The spring bamboo shoots will release water naturally, so there's no need to add extra water. Simmering over low heat won't dry out the pan. Make sure to cover the pot tightly to retain the moisture and aroma.
When making a vegetarian version, shiitake mushrooms, king oyster mushrooms, or dried tofu can be used to provide a "greasy feel" and umami. Spring bamboo shoots stir-fried with shiitake mushrooms is also a very classic home-cooked combination.
① Didn't add salt during blanching.
② Didn't cut off the old roots at the bottom of the bamboo shoots thoroughly.
③ Simmered for more than 5 minutes (overcooked spring bamboo shoots will turn bitter).
