This braised bamboo shoots recipes uses one of my favorite and underutilized ingredients. It's a simple recipe that I often go back to time and time again.
Braised Bamboo Shoots is a dish both of us grew up eating. We had vegetarian parents and grandparents so we luckily got introduced to the full breadth of what vegetarian cuisine has to offer.
This recipe is one that is so quick and easy, you'll wonder why you hadn't made it sooner. The tender, sweet bamboo shoots are quickly braised in a simple soy sauce base. We typically have a pack or two of bamboo shoots in our fridge for this recipe. Besides that, all the other ingredients are typical pantry items we always have on hand. We can whip up a batch in no time at all, perfect for a quick weekday side dish.
What Type of Bamboo Shoots Should I Use?
Bamboo shoots are most commonly sold in a can or in a package and refrigerated (as pictured below). They're packed in liquid, fully cooked. It’s our job to add some flavor, but that’s the easy and fun part of cooking.
There are a bazillion different types of bamboo shoots. I may be exaggerating a bit but you get my point. It can be overwhelming when you step into an Asian grocery store. What we're looking for for this recipe are the young bamboo shoot tips. They're firm yet tender and are perfect for this recipe. However, if you're unable to find them, any type of bamboo shoots you're able to find will work.
Fresh bamboo shoots can also be used for this recipe. The harvest season is only a few months in the spring. It's availability is quite limited and fresh bamboo shoots do require a little bit more prep work. For this recipe, a packaged, pre-cooked version is the winner so I can make this dish in less than 15 minutes!
How to Prepare Bamboo Shoots
Drain the shoots and slice them diagonally as pictured below. This will expose more of the tender flesh, allowing more of the braise to penetrate. It also gives the bamboo shoots a pleasant texture. You can cut them as big or small as you'd like. Some restaurants even cook it whole but I do prefer smaller bite-sized pieces.
Ingredients
- 1 lb bamboo shoots, drained
- 2 cloves of garlic, minced
- 1 teaspoon sugar
SAUCE
- 1 tablespoon rice wine
- 2 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 2 tablespoon water
Instructions
- Heat a skillet or wok over high heat. When it begins to get smoky, add a tablespoon of oil.
- Turn the heat down to medium and add the garlic. Stir until it begins to change color.
- Add the sugar and allow it to completely dissolve.
- Add the sliced bamboo shoots, stir until the bamboo shoots are well coated.
- Pour in the SAUCE ingredients and give it a good stir.
- Cover and simmer for 3 minutes and give the bamboo shoots a chance to absorb some of that flavor. Give it a stir halfway through.
- Remove the lid. If there is a lot of liquid left, keep it uncovered and allow the sauce to reduce until it's nearly dry. Serve and enjoy!
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