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!
Neil says
I tried your recipe for You Men Sun. I had to replace the fresh ginger with powder, and the wine with sweet cider, but I loved it! Thanks for the partage.
Judy says
You are very welcome, Neil.
Jen says
Hi Judy! First, a huge thank you to your family for sharing your recipes. Some family recipes are easily forgotten, but I was able to practice a few by referencing your posts.
I think Bill mentioned that your family is Shanghainese; do you know how to cook fresh bamboo (dong sun) in a Shanghainese style? I remember my grandma who is from Shanghai used to make a stir fry with sliced bamboo, pork, and a couple other ingredients, but can’t recall what they were. It wasn’t a braised dish since it didn’t have that color, but was wondering if you might know what the dish is called, or what ingredients they were cooked with.
Judy says
Hi Jen, this stir fry dish has shredded pork, fresh winter bamboo, and wood ear mushrooms. You can also add snow peas and carrots.
Rhonda Bowler says
I’m assuming I can cut my spring bamboo shoots growing in the garden and use them just the same correct?
Judy says
Hi Rhonda, not all bamboo is edible. I would not recommend digging in the garden unless you are absolutely sure of the variety. Since I don’t know what you have, I really can’t comment too much.
Charu says
I got frozen spring bamboo shoots! Do you need to thaw the bamboo shoots or do they go straight into the wok?
Judy says
Hi Charu, the frozen spring bamboo shoots are usually whole. It’s best to thaw and slice them into bite-sized pieces before cooking.
Charu says
Thanks!
Charu says
This worked so well! Thank you!
Judy says
\^__^/
Marianne says
Oh my goodness, this dish is so, so good! Plus the author just taught me how to braise with this recipe, and I have a delicious new vegetarian delicacy! Thank you!
For anyone in the San Francisco Bay area, Tokyo Fish Market has yellow, cone-shaped bamboo in plastic in their vegetable section. I can only imagine that Ranch 99 would also carry bamboo in various forms.
Make this dish! Yum!!!
Judy says
Thank you so much for your high praise, Marianne!
Denise says
I picked up a vacuum-sealed package of “poached bamboo shoot” at my Asian grocery. Would this be okay to use and, if so, does it require any preparation before cooking? Thanks!
Judy says
Hi Denise, are they in large chunks? Either way, it’s worth a try as long as they are not pre-cooked or pre-spiced. BTW, the (fresh) frozen bamboo shoots are very common. I was just wondering if you looked in the freezer section of your Asian grocery store?
Denise says
It’s one big conical chunk. I’d picked it up randomly without any rhyme or reason. I am going back today and will look for the frozen kind. If they don’t have them (and I would be shocked if not), might just run across the Hudson and look in some of the Chinatown stores.
Thanks!
Marianne says
I think I just made this recipe with the same product you described (large yellow cone of vacuum-packed bamboo) and it was delicious!!! I think you still would want to carefully wash the bamboo, but this product in this recipe was awesome!
Andrea says
I never know how much to peel off of the fresh bamboo before it’s too much. Can you advise please?
Judy says
Hi Andrea, all the layers (light cream color portions) underneath the outer dark brown layer are edible. it’s best to peel each layer one at a time. The tough portion comes off easily and what’s left behind is edible. Please let me know if that’s clear :-)
Judy Adams says
I brought home from a restaurant braised bamboo shoots. How long will they keep in the refrigerator? Should I throw them out after, say, one week? A month? How long are they safe to eat?
Judy says
Hi Judy, sorry to have missed your comment. The cooked dish is good for only a couple of days in the refrigerator.
Judy says
Hi Judy, so sorry to have missed your comment. If you bought the braised bamboo shoots from a restaurant as takeout, the dish would only be good for 3 to 4 days.
Wanda says
I managed to find fresh bamboo shoots in our local market (western North Carolina)–it turned out absolutely fabulously, and I’ll definitely be making it again!
Thanks so much for posting this.
Judy says
Hi Wanda, how fabulous is it that you were able to find fresh bamboo shoots in west NC! So glad you like this dish.
Leesa says
The tea set is gorgeous! Details please?
Judy says
Hi Leesa, please see the comment from Mai below for the details––apparently Mai knows more about the tea set. I am pretty sure mine is a copy.