Bamboo Shoots Recipe

Crunchy Bamboo Shoots Recipe

Bamboo shoots are a vegetable that is widely used in Asian cuisine, especially vegetarian dishes. You may have already tried them unknowingly when eating Chinese food (check out our delicious fish maw soup recipe) as they’re normally present in most stir fry dishes to add a crunchy texture.

If you’ve somehow accumulated canned bamboo shoots in your kitchen pantry, or you’re just interested in what other kind of recipe you can create with bamboo shoots then you’re in the right place.

We’ll be showing you a traditional Shanghainese recipe that you won’t be able to find at your local Chinese takeaway.

Braised Bamboo Shoots

One of our favorite dishes to make when buying bamboo shoots at the Asian market is braised bamboo shoots or known in Shanghai as yóu mèn sun.

It’s both vegan and vegetarian and incredibly easy to make so even those who feel their culinary skills are not up to scratch will be able to make this without any problems. 

There aren’t many other main ingredients to this recipe but don’t estimate it as it packs a punch and can be served cold or hot – but it’s traditionally served cold as an appetizer in Shanghai. 

I’d recommend cooking this in a big wok or a large saucepan or frying pan as you can easily move around the ingredients to make sure the sauce is distributed evenly without it slipping over the sides. 

What Ingredients Do You Need For Braised Bamboo Shoots/Yóu Mèn Sun?

Bamboo Shoots – Whenever possible, we’d advise against using canned bamboo shoots for this braised recipe as they’re too wet and won’t bring the crunch that fresh bamboo shoots will. Venture out to the Asian market or grocery store and you’ll be able to find bamboo shoots there.

Garlic – You’ll be using 5 cloves of garlic for this recipe, but if you’re not as enthusiastic about garlic like I am then feel free to use less. You could always use garlic paste but minced garlic seems to work better. 

Ginger – Only 3 thin slices of ginger are needed for this recipe so don’t go overboard and add loads in. Only use fresh ginger and don’t even consider reaching for ground powdered ginger. 

Spring Onion – Spring onions could be optional in this recipe, I like to add them near the end of cooking where others just like to sprinkle some on as garnish when serving.

Sugar – The sugar in this recipe isn’t used so much as to sweeten, but to give this braised recipe a shiny glaze. 

Light & Dark Soy Sauce ( check out our delicious dark soy sauce recipes) – Yes, both are necessary and both should also be common ingredients in your pantry.

Sesame Oil – Sesame oil is a staple in Asian cuisine and only a little amount is needed in this recipe to give it an intense flavor.

Dried Chili Flakes – If you like spice, then feel free to add as much to your preferred taste but I always recommend using a pinch just to give all the components a kick of heat.

Oil – I’d recommend using vegetable oil as it’s quite neutral and won’t alter the flavor of the dish.

Optional Ingredients For Braised Bamboo Shoots/Yóu Mèn Sun

The ingredients listed above are the most common ingredients that you’ll find in this recipe, but there are also renditions you’ll find in authentic Shanghainese restaurants that feature additional ingredients. 

Wheat Gluten or Tofu

If you’re vegetarian and looking to add mock meat to this recipe for extra to bulk it out, then tofu or wheat gluten are the most common ones used in Asian cuisine. They will soak up all the sauces in this recipe nicely.

You’ll be able to get tofu at your local grocery store but you may have to look a little harder in Asian markets to find yourself some dried wheat gluten. 

Mushrooms

Mushrooms are another common ingredient used in Chinese cooking and you’ll very likely find them paired with bamboo shoots in recipes as they have opposite textures and change up the dynamic of a dish.

For this recipe you’ll want to use Chinese dried mushrooms or sometimes known as black mushrooms, they have a smoky profile and will bring an intense flavor.

Ingredients Measurements

  • 1lb bamboo shoots
  • 2 slices ginger
  • ½ chopped spring onion
  • 5 cloves of minced garlic
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 2 tsp Shaoxing wine
  • 2 tsp sugar
  • 1 tsp sesame oil
  • 1-3 tbsp oil
  • ¼ tsp salt
  • 1 cup of water
  • Pinch of dried chili flakes

How To Make Braised Bamboo Shoots/Yóu Mèn Sun

This recipe will only take you around 25 minutes to prepare and cook and will serve up to 6 people depending on your serving sizes.

It can be kept in an airtight container in the refrigerator for up to 2 weeks and can be enjoyed as a main dish or a side dish along with some other tasty authentic Asian food. 

When possible for this recipe, it’s best to prepare all your measurements beforehand so they’re ready to add in as and when you need them.

  1. Boil the bamboo shoots in water for around 5 minutes, if you’re using winter bamboo then you’ll want to boil for an extra 2-3 minutes
  2. Once boiled, rinse and drain the bamboo shoots with cold water, and set them aside in a bowl
  3. Add in 1-3 tablespoons of neutral oil in your wok or non-stick pan on medium heat and then add in the ginger and the minced garlic for 1-2 minutes
  4. Turn down the heat and then add in your sugar and wait for it to dissolve into the oil before adding in your bamboo shoots and stir well
  5. Add in your salt, soy sauces, Shaoxing wine, water, chili flakes, and spring onions and mix well, cooking for 3 minutes
  6. Pour your sesame oil into the pan and cook for 1 more minute before covering with a lid and leaving it to simmer for 10 minutes on low heat
  7. After 10 minutes, uncover the pan again and turn the heat up to reduce down the liquid
  8. Serve hot or cold, or put in the refrigerator to serve the next day (it’ll have a more intense flavor)

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