As spring fever rushes in, spring bamboo shoots are hitting local grocery stores and wet markets across China. I grew up in China and have lived in China for three years–you can really see the seasons change at the markets! Most Northerners or bei fang ren (北方人) like to use spring bamboo for soups, stir-fries, or braised with pork–all excellent applications for fresh bamboo shoots in season. But for we Shanghainese, we tend to revert to our usual method of cooking: “red-cooked”, i.e. hong shao, 红烧 for those in the know!
One of our favorite old-world dishes from Shanghai is Braised Spring Bamboo Shoots or yóu mèn sun (油焖笋). Even though this dish is a common traditional dish (i.e., maybe your grandparents ate it more often than your parents), it’s still really popular and no less delicious! I know we say that a lot around here, but please don’t underestimate the allure of this dish! (Especially if you have tried my Braised Pork Belly.)
If you are a vegetarian or vegan and you want to know what all the fuss is about, here is your chance to find out. The cooking method and the spices for both are pretty much the same. I love them both, but if I had to choose one, I would pick braised spring bamboo shoots. Crazy, I know. But yes, I would pick spring bamboo over juicy slabs of pork belly any day. In short, this vegetarian/vegan dish will not disappoint!
Braised spring bamboo shoots can be made with spring bamboo (春笋) or winter bamboo shoots (冬笋), fresh (if you are lucky enough) or frozen.
If you are lucky enough to find fresh spring bamboo shoots (or fresh winter bamboo shoots during the winter months), you have no reason not to give this recipe a try. If fresh isn’t available, frozen spring bamboo is a great alternative and is what I used in this instance.
Stay away from canned bamboo shoots for this recipe, however, as they are too wet for this cooking method.
You’ll need:
- 1 pound fresh or frozen bamboo shoots, tough outer layers removed
- neutral oil, such as vegetable or canola
- 2 thin slices of ginger
- 2 teaspoons sugar (rock sugar is preferred, if you have it on hand)
- 2 teaspoons Shaoxing wine
- 1½ tablespoons light soy sauce
- ½ teaspoon dark soy sauce
- 1 cup water
Before we begin, a note: if you’re using fresh winter bamboo shoots, it’s a good idea to blanch the bamboo first…once they are cut. You will also need to increase the simmering time when using winter bamboo.
Heat 3 tablespoons of oil in a wok over medium heat. Add the ginger and cook for about 30 seconds.
Turn down the heat, and add the rock sugar, allowing it to dissolve in the oil. Now add the bamboo and turn up the heat; stir and mix everything well.
Cook for a few minutes––until the edges of the bamboo start to brown slightly.
Now add the Shaoxing wine, light soy sauce, dark soy sauce, and water. Stir to combine.
Cover and simmer for about 10 minutes over medium heat. After 10 minutes, uncover the pan, turn up the heat to reduce the liquid, and add a couple of drops of oil before plating. It sounds hokey, but this will give the dish an attractive sheen!
- 1 pound fresh or frozen bamboo shoots, tough outer layers removed
- neutral oil, such as vegetable or canola
- 2 thin slices of ginger
- 2 teaspoons sugar (rock sugar is preferred, if you have it on hand)
- 2 teaspoons Shaoxing wine
- 1½ tablespoons light soy sauce
- ½ teaspoon dark soy sauce
- 1 cup water
- Before we begin, a note: if you’re using fresh winter bamboo shoots, it’s a good idea to blanch the bamboo first...once they are cut. You will also need to increase the simmering time when using winter bamboo.
- Heat 3 tablespoons of oil in a wok over medium heat. Add the ginger and cook for about 30 seconds. Turn down the heat, and add the rock sugar, allowing it to dissolve completely in the oil. Now add the bamboo and turn up the heat; stir and mix everything well. Cook for a few minutes––until the edges of the bamboo start to brown slightly.
- Now add the Shaoxing wine, light soy sauce, dark soy sauce, and water. Stir to combine. Cover and simmer for about 10 minutes over medium heat. After 10 minutes, uncover the pan, turn up the heat to reduce the liquid, and add a couple of drops of oil before plating. It sounds hokey, but this will give the dish an attractive sheen!
Little Cooking Tips says
The bad news for us, is that these aren’t imported in Greece. The good news is, that this recipe is delicious and versatile, meaning we can try it out with other veggies as well:) Fresh artichoke hearts come to mind at the moment:)
Thank you for another authentic, delicious recipe dearest Judy!
Sending you lots of hugs!
Judy says
That’s an awesome idea! I bet it’s going to be great!
Ronny says
I’ve heard that bamboo should be boiled with rice bran powder (nuka) to remove toxins before cooking with it? True?
Judy says
Hi Ronny, I mentioned in the post to blanch fresh winter bamboo shoots. I researched and read that the cooking process can remove toxins.
dana says
I happened to see the fresh bamboo shoots at H-mart yesterday, and remembered that you had just published this recipe, so I had to try it, and it’s so good! Thank you – I would never have recognized it or have had any idea what to do with it if I hadn’t just read this!
Judy says
Wow, Dana, did you find spring bamboo shoots or winter bamboo shoots? Winter bamboo shoots are available here, but I have not seen spring bamboo shoots yet. Just curious…thanks!
dana says
I think they were the larger, squatter type – not sure whether those are winter or spring? They had a whole pile of them.
Judy says
Hi Dana, I am pretty sure they are winter bamboo shoots. So glad you enjoyed this recipe.
okiegirl says
Darn the luck, when at the Asian market this weekend I did not find any fresh bamboo shoots. I’ll keep watching and make this as soon as the bamboo shoots are available. I’m very intrigued by this recipe and can’t wait to try it.
Judy says
Hi Judy, ask if they have frozen “fresh” bamboo shoots. They should have them.
Alan says
This brings back memories when my grandmom made them (long long time ago). I see them in Asian markets but never attempted to cook them. Gotta go buy some to try. Thanks!
Judy says
Hi Alan, like I said, this is a dish from the old-world. Hope you will give it a try and find the taste from your grandma’s cooking!
Caitlyn says
Is there another wine that might be a good substitute?
Judy says
Hi Caitlyn, you can use rice wine or omit it.
Carole says
When I have found bamboo shoots in town, they have been soaked in vinegar. Can I use these?
Judy says
Hi Carole, no, can’t use that! Try to look for (freshly) frozen bamboo shoots in Asian stores.
Iris says
I love the pretty green teapot in the picture with braised bamboo shoots. Any idea where I could get one like it? Thanks.
okiegirl says
No kidding! My first thought before I even read the recipe.
Judy says
Hi Iris, I bought the teapot in China many years ago while traveling. I was told that it’s a limited edition. I paid too much!
Mai says
This is the green bamboo and cicada yixing teapot by Jiang Yong (or Jiang Rong). I read somewhere that it was a limited edition of 100 teapots made for and sold at some museum in China, but I’ve also seen copies that are not part of the original limited edition.
Judy says
Thank you, Mai! I believe you are correct. I’m actually really upset that the lid is already chipped, I don’t even know how.
lauren says
I’ve seen whole fresh bamboo shoots in the asian market that are 10-12″ long and 3-4″ in diameter at the base. Would those be spring bamboo shoots? Thanks!
Judy says
Hi Lauren, I believe they are winter bamboos. Winter bamboo’s base is about 3″ – 4″; spring bamboo’s base is about 1″ to 1.5″.
Katy says
Hi I’m visiting Japan right now and just had fresh spring bamboo shoots that were incredibly delicious, I can understand why people rave about them now. Can you tell me how to pick good bamboo shoots at the Asian markets? What should I be looking for? Thanks.
okiegirl says
Thank you for asking this question. I look forward to an educated reply.
Judy says
Hi Katy, fresh spring bamboo shoots are usually sold un-shelled. Here is how I pick them:
– medium sized, not too big and not too small. large ones are too tough and small ones have no “meat”
– outer shell must look fresh, can’t be dry or discolored
– squeeze to make sure it’s not rotting inside.
Hope that helps!