📝 About This Recipe
Hailing from the lush, mountainous landscapes of Fujian, this classic Min-style dish celebrates the 'umami of the earth.' Fresh bamboo shoots are slow-braised in a rich, savory-sweet glaze that highlights their natural crunch while imbuing them with the deep flavors of superior soy sauce and rock sugar. It is a quintessential Fujianese preparation that balances the delicate texture of the shoots with a lustrous, lacquer-like finish.
🥗 Ingredients
Main Ingredients
- 600 grams Fresh Winter Bamboo Shoots (peeled, trimmed, and cut into bite-sized wedges)
- 100 grams Pork Belly (thinly sliced to render fat for flavor)
- 4-5 pieces Dried Shiitake Mushrooms (rehydrated and sliced; reserve the soaking liquid)
Aromatics
- 1 inch piece Ginger (peeled and sliced into thin rounds)
- 3 stalks Scallions (whites cut into segments, greens finely chopped for garnish)
- 2 pieces Dried Red Chilies (optional, kept whole for a hint of warmth)
The Braising Liquid
- 2 tablespoons Light Soy Sauce (for saltiness and depth)
- 1 tablespoon Dark Soy Sauce (for that rich, mahogany color)
- 1 tablespoon Shaoxing Rice Wine (to deglaze and add aroma)
- 25 grams Yellow Rock Sugar (provides a superior glossy sheen compared to granulated sugar)
- 1/2 cup Mushroom Soaking Liquid (strained to remove grit)
- 1 cup Vegetable Stock or Water (as needed for braising)
- 1 teaspoon Toasted Sesame Oil (added at the very end)
👨🍳 Instructions
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1
Prepare the bamboo shoots by removing the tough outer husks and trimming the woody base. Cut them into 2-inch long wedges or 'rolling cuts' to maximize surface area for the sauce.
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2
Blanch the bamboo shoots in a pot of boiling water with a pinch of salt for 5-8 minutes. This is crucial to remove the natural bitterness and oxalic acid found in fresh shoots.
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3
Drain the bamboo shoots and pat them dry with a kitchen towel. Set aside.
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4
Heat a wok or heavy-bottomed skillet over medium heat. Add the sliced pork belly and cook until the fat renders out and the meat becomes slightly crispy and golden.
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5
Remove excess lard if there is too much, leaving about 2 tablespoons in the wok. Add the ginger slices, scallion whites, and dried chilies, stir-frying until fragrant (about 1 minute).
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6
Add the sliced shiitake mushrooms and the blanched bamboo shoots to the wok. Increase the heat to medium-high and stir-fry for 3-4 minutes until the edges of the bamboo begin to lightly brown.
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7
Pour the Shaoxing wine around the edges of the wok, letting it sizzle and evaporate to release its aroma.
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8
Add the light soy sauce, dark soy sauce, and the rock sugar. Toss everything together so the bamboo is evenly coated in the dark pigments.
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9
Pour in the reserved mushroom liquid and enough stock/water to just barely cover the bamboo shoots.
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10
Bring the liquid to a boil, then reduce the heat to low. Cover the wok with a lid and simmer gently for 20-25 minutes. This allows the bamboo to absorb the savory liquids while softening slightly.
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11
Remove the lid and turn the heat back up to medium-high. Stir constantly to reduce the sauce until it thickens into a glossy, syrupy glaze that clings to each piece of bamboo.
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12
Drizzle with the toasted sesame oil and give it one final toss. The dish should look vibrant and lacquered.
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13
Transfer to a serving platter and garnish generously with the chopped scallion greens.
💡 Chef's Tips
If using canned bamboo shoots, rinse them thoroughly and boil for 10 minutes to remove the 'tinny' smell, though fresh is highly preferred for Min cuisine. Rock sugar is the secret to the signature Fujianese 'mirror glaze'; if you must use granulated sugar, use slightly less as it is sweeter. Don't rush the reduction phase at the end—the sauce should not be watery, but a thick coating that encapsulates the bamboo. For a vegan version, omit the pork belly and use a bit more vegetable oil along with a splash of mushroom oyster sauce for extra umami. Always slice the bamboo against the grain for the best texture, ensuring it remains crisp but easy to bite through.
🍽️ Serving Suggestions
Serve as a side dish alongside a bowl of steaming jasmine rice to soak up the extra glaze. Pairs beautifully with a light, clear Fujianese seafood soup to balance the richness of the braise. Excellent when served with 'Fuzhou Fish Balls' for a complete Min-style dinner experience. Accompany with a pot of Tieguanyin Oolong tea, which cuts through the sweetness and cleanses the palate. Can be served warm or at room temperature, making it a great addition to a multi-course banquet.