Braised Bamboo Shoots with Mushrooms, identified in Chinese language as 烧二冬 (Shao Er Dong), is a basic Northern Chinese language vegetarian dish that celebrates two beloved winter components: bamboo shoots and shiitake mushrooms. The identify actually means “braised two winter treasures,” referring to the pairing of bamboo shoots and dried shiitake mushrooms, each components historically loved in the course of the colder months.

I grew up consuming this dish in Beijing. It appears to be like fairly humble however is a delicacy we normally order at eating places, particularly in winter and early spring when contemporary bamboo shoots begin displaying up in markets. The dish is straightforward however extremely satisfying – crisp bamboo shoots are calmly charred, earthy chewy shiitake mushrooms, and a savory oyster sauce glaze that calmly coats every little thing. The sauce is stuffed with aroma from the ginger and Shaoxing wine. I like to serve it over a bowl of steamed rice.

Regardless that the ingredient listing is brief, the mix of textures and flavors makes this dish really feel particular. The bamboo shoots keep barely crunchy, whereas the shiitake mushrooms turn into tender and meaty, making a dish that’s each mild and stuffed with umami.

Components

My braised bamboo shoots with mushrooms recipe makes use of just a few easy components to create a daring taste.

• Dried shiitake mushrooms: I want to make use of dried mushrooms as a result of they’ve a extra intense taste, and are one thing I all the time maintain in my pantry. You should utilize contemporary mushrooms as effectively.
• Bamboo shoots: I extremely advocate utilizing complete bamboo shoots as an alternative of canned.
• Oyster sauce: It provides a savory umami and lightweight sweetness, with a barely caramel-like taste as soon as cooked down.
• Gentle soy sauce: It provides one other layer of umami and saltiness.
• Sugar: Paired with oyster sauce, it provides sweetness and types a pleasant glaze as soon as cooked down.
• Ginger: It provides a number of aroma to the sauce.
• Shaoxing wine: It provides a particular earthy umami, which pairs extraordinarily effectively with the mushrooms.

Entire bamboo shoots vs canned

For this recipe, I extremely advocate utilizing complete bamboo shoots over canned bamboo shoots if you could find them. Entire bamboo shoots, normally offered vacuum-packed in water within the refrigerated part of a Chinese language or Japanese market, retain rather more of their pure texture. They’re tender however nonetheless pleasantly crisp, with a contemporary, barely candy taste. Canned bamboo shoots, then again, are usually pre-sliced and closely processed, which softens their construction and provides them a barely metallic or bitter style from the canning liquid. Whereas canned bamboo shoots will work in a pinch, the dish really shines when made with complete bamboo shoots, which ship the signature crunchy chunk that make this basic Northern Chinese language dish so satisfying.

Find out how to put together contemporary bamboo shoots

Contemporary bamboo shoots are a seasonal ingredient that sometimes seems in Chinatown markets throughout winter and spring. They’ve a beautiful crisp, juicy texture and delicate sweetness, however they require a little bit of preparation earlier than cooking.

Find out how to peel contemporary bamboo shoots

Contemporary bamboo shoots are fairly just like artichokes, as they’ve many layers of powerful pores and skin wrapped round a small, crisp core. 

To make the peeling simpler, lower a slit lengthwise throughout the bamboo.

Then peel away the powerful layers from the slit, then you may lower even deeper into the bamboo if wanted.

Slice off the powerful prime, normally about 1” (5 cm) lengthy.

I additionally like to make use of a paring knife to clean out the floor by reducing off the uneven layers created throughout peeling.

Then I slice the bamboo shoot into halves, then additional slice it into bite-size items.  

Pre-boil the bamboo shoot

Contemporary bamboo shoots naturally comprise compounds that may trigger a bitter style and a barely scratchy mouthfeel. To take away this, boil them earlier than cooking. This step neutralizes the bitterness and softens the fibers so the bamboo shoots style clear and nice.

After slicing, merely boil the bamboo shoots for about 5 minutes, then drain and rinse earlier than utilizing them in recipes.

When you’re utilizing vacuum-packed complete bamboo shoots from a Chinese language or Japanese market, you may skip this step. These bamboo shoots have already been boiled and are packed in water, making them prepared to make use of.

Find out how to make braised bamboo shoot with mushrooms

1. Soak the dried shiitake mushrooms: I prefer to soak them in chilly water to create the very best taste and texture. It takes about 1 hour. When you’re in a rush, you can too use heat water, which shortens the soaking time to fifteen minutes. As soon as soaked, reserve the soaking water for cooking. After slicing the mushrooms, pat dry to stop spatter throughout cooking. 

2. Cook dinner the mushrooms: Warmth a wok and prepare dinner the ginger and shiitake mushrooms till golden brown on the perimeters.

3. Cook dinner the bamboo shoots: Cook dinner the bamboo shoots, stirring sometimes, till the perimeters are golden brown. The calmly charred bamboo has a really nice mouthfeel.

4. Braise with sauce: Deglaze with Shaoxing wine, then add the sauce. Braise coated over medium-high warmth for 4 to five minutes or so. 

5. Scale back sauce if wanted: The sauce is normally lowered to thinly coat the components. If the sauce continues to be runny, uncover and cut back just a little additional. 

The completed dish is stuffed with texture distinction and umami. The bamboo shoots are tender and crisp. The mushrooms have a chewy texture and are barely caramelized on the perimeters. The sauce is aromatic, savory and barely candy, bringing out the flavour of the components. 

Find out how to serve

Braised bamboo shoots with mushrooms is a superb instance of how Northern Chinese language residence cooking transforms easy components into one thing deeply flavorful. When contemporary bamboo shoots can be found, this humble wanting dish turns right into a delicacy that’s so thrilling to eat. I prefer to serve it as a vegetarian aspect dish or a light-weight most important dish over steamed rice. Once I’m internet hosting, I additionally prefer to serve it as part of a family-style dinner unfold. It really works effectively with different Northern Chinese language dishes resembling Beef and Tomato Stir Fry, Soy Sauce Fried Rice, Beef Stew with Potato, and Lion’s Head Pork Meatballs.

Every time I see contemporary bamboo shoots on the market, this is likely one of the first dishes I consider making. It’s easy, comforting, and highlights the distinctive texture of the bamboo shoots in the absolute best manner.

Ceaselessly requested questions

My braised bamboo shoots with mushrooms makes use of oyster sauce, soy sauce, ginger and Shaoxing wine to create a aspect dish that’s simply as satisfying as a most important dish. When you occur to search out contemporary complete bamboo shoots at your Asian market, this can be a dish you may’t miss.

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• Add the dried shiitake mushrooms to a medium bowl and heat water to cowl. Soak for quarter-hour or so, till turning tender. Reserve 1/2 cup mushroom soaking water. Drain, squeeze out water and pat dry. Take away the stem and slice in half.

• (Elective) If utilizing a contemporary bamboo shoot, take away the powerful outer layers by slicing throughout the shoot as soon as lengthwise so it’s simpler to peel, then lower off about 1” from the tip. Peel off and discard the powerful outer skins. Then use a pairing knife to shave off any uneven layers, so the floor is extra even and clean. Minimize into bite-size items. (See my weblog put up above for the step-by-step reducing photos.) Carry a giant pot of water to a boil. Add salt and bamboo shoot. Cook dinner for five minutes. Drain and pat dry. (*Footnote 3)

• Combine the oyster sauce, mild soy sauce and sugar collectively in a small bowl.

• Warmth oil in a wok over medium-high warmth till it shimmers. Add the ginger and shiitake mushrooms. Cook dinner and stir for 30 seconds, till calmly charred.

• Add the bamboo shoots. Stir and prepare dinner for an additional 2 minutes, till the bamboo is calmly charred.

• Pour within the Shaoxing wine to deglaze. Then pour within the reserved mushroom soaking water and the combined sauce. Cowl and braise for 3 to 4 minutes. Then uncover and maintain cooking to scale back the sauce, stirring steadily to stop sticking. As soon as the sauce has thickened sufficient to coat the components, flip off the warmth and switch every little thing to a plate. Serve sizzling.

Ingredient Substitution Information

1. You’ll find boiled complete bamboo shoots at Chinese language and Japanese markets. It’s usually offered in vacuum packed packages within the refrigerated part. Often you would possibly see contemporary bamboo shoots in Chinatown after they’re in season. Undoubtedly give it a attempt utilizing this recipe, to benefit from the particular texture of the contemporary bamboo shoot.
2. This recipe requires a bit extra oil than your common stir fries, as a result of each the bamboo shoots and shiitake mushrooms absorb oil when cooking. Through the use of a bit extra oil, the components char properly and may have a pleasant mouthfeel. The sauce additionally emulsifies nicer and has a silky texture. When you don’t use sufficient oil, the dish will prove just a little dry.
3. If utilizing contemporary bamboo shoots, you’ll have to boil them to do away with the disagreeable style (bitter or astringent) and a scratchy or irritating mouthfeel. You don’t want to do that step if buying complete bamboo shoots in a package deal, that are already boiled and the bamboo is packed in water.
4. This dish is gluten-free adaptable: use dry sherry to switch Shaoxing wine, use tamari as an alternative of soy sauce, and use a gluten-free oyster sauce.
5. This dish is vegetarian / vegan adaptable: use a vegetarian oyster sauce to switch the common kind.

Serving: 1serving, Energy: 129kcal, Carbohydrates: 11.2g, Protein: 2.5g, Fats: 9.3g, Saturated Fats: 1.8g, Sodium: 477mg, Potassium: 397mg, Fiber: 2g, Sugar: 5.7g, Calcium: 11mg, Iron: 1mg

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