📝 About This Recipe
A crown jewel of Shandong (Lu) cuisine, this dish showcases the 'Freshness of the Earth' paired with the 'Essence of the Sea.' Winter bamboo shoots are meticulously braised until tender-crisp, then glazed in a savory, amber sauce enriched with sun-dried shrimp roe. It is a sophisticated masterclass in texture and umami, representing the refined culinary traditions of northern China.
🥗 Ingredients
Main Ingredients
- 500 grams Winter Bamboo Shoots (peeled and trimmed, or high-quality canned whole shoots)
- 2 tablespoons Dried Shrimp Roe (high quality, deep orange color)
- 2 tablespoons Pork Lard (traditional for Lu cuisine, or substitute with neutral oil)
The Braising Liquid
- 1.5 cups Superior Chicken Stock (unsalted or low-sodium)
- 1 tablespoon Shaoxing Rice Wine (aged variety preferred)
- 1 teaspoon Light Soy Sauce (for depth of flavor)
- 10 grams Rock Sugar (crushed into small pieces)
- 1/4 teaspoon Salt (adjust to taste)
Aromatics and Finish
- 3 slices Ginger (smashed)
- 2 stalks Scallions (cut into 2-inch lengths)
- 1 tablespoon Cornstarch Slurry (mixed with 1 tablespoon water)
- 1/2 teaspoon Toasted Sesame Oil (for a glossy finish)
👨🍳 Instructions
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1
Prepare the bamboo shoots by cutting them lengthwise into uniform wedges or thick batons, roughly 2 inches long and 1/2 inch thick.
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2
Blanch the bamboo shoots in a pot of boiling water with a pinch of salt for 5 minutes to remove any bitterness (oxalic acid). Drain and set aside.
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3
In a small dry pan over very low heat, lightly toast the shrimp roe for 1-2 minutes until fragrant. Be careful not to burn it; set aside.
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4
Heat a wok or heavy-bottomed skillet over medium heat and add the pork lard (or oil). Once melted, add the ginger slices and scallion sections.
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5
Fry the aromatics until they turn golden brown and the oil is infused with their scent. Remove and discard the ginger and scallions.
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6
Add the blanched bamboo shoots to the infused oil. Stir-fry for 2-3 minutes until the edges of the bamboo begin to look slightly translucent and golden.
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7
Splash the Shaoxing wine around the perimeter of the wok, allowing it to sizzle and de-glaze the pan.
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8
Pour in the chicken stock, light soy sauce, rock sugar, and salt. Bring the mixture to a gentle boil.
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9
Sprinkle half of the toasted shrimp roe into the liquid. Lower the heat to a simmer and cover the wok.
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10
Braise the bamboo for 10-12 minutes. The shoots should absorb the flavors of the stock while maintaining a pleasant crunch.
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11
Uncover the wok and increase the heat to medium-high to reduce the sauce. Stir occasionally to ensure even coating.
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12
When the liquid has reduced by two-thirds, slowly drizzle in the cornstarch slurry while stirring constantly until the sauce reaches a silky, glaze-like consistency.
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13
Stir in the remaining shrimp roe and the sesame oil. Toss one last time to ensure every piece of bamboo is speckled with the golden roe.
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14
Transfer to a warm serving plate, ensuring the glossy sauce is poured over the top.
💡 Chef's Tips
Always blanch fresh bamboo shoots to remove the 'tian' (astringency) common in raw shoots. Using pork lard is the secret to the authentic Lu cuisine mouthfeel; it adds a richness that vegetable oil cannot replicate. Toasting the shrimp roe briefly before adding it to the liquid awakens the oils and intensifies the seafood aroma. If you cannot find fresh winter bamboo, high-quality vacuum-sealed 'Spring' bamboo shoots are a suitable year-round alternative. Don't over-salt the dish early on; shrimp roe is naturally salty and the flavor concentrates as the sauce reduces.
🍽️ Serving Suggestions
Serve alongside steamed jasmine rice to soak up the precious umami-rich sauce. Pairs beautifully with a crisp, dry Riesling or a traditional warm Shaoxing rice wine. Serve as part of a multi-course Lu-style banquet with a vinegar-based fish dish to balance the richness. A side of lightly sautéed pea shoots provides a vibrant green contrast to the golden bamboo. Finish the meal with a light Oolong tea to cleanse the palate of the savory shrimp roe essence.