Entree: China – Zhejiang – 杭州焖笋 ➤ Hángzhōu mèn sǔn (Soy-braised fresh bamboo shoots cooked in a savory Zhejiang-style braising sauce)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 18 min

Total 28 min

Ingredients

- 1 lb (450 g) fresh bamboo shoots, peeled and cut into 1/2-inch (1 cm) slices
- 6 oz (170 g) pork belly, thinly sliced (optional)
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) Shaoxing wine
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 ml) dark soy sauce
- 1 tsp (5 g) granulated sugar
- 1/2 cup (120 ml) chicken stock or water
- 2 slices (about 10 g) fresh ginger, julienned
- 2 scallions, white and green parts separated, cut into 2-inch (5 cm) lengths
- 1 star anise
- 1 tsp (5 ml) sesame oil
- Salt to taste

Instructions

1. Blanch the bamboo shoots in boiling water for 5–8 minutes to remove bitterness; drain and set aside.
2. Heat the vegetable oil in a wok or wide skillet over medium-high heat. If using pork belly, add and stir-fry until lightly browned and some fat begins to render, 3–4 minutes.
3. Add the ginger and the white parts of the scallions and stir-fry until fragrant, about 1 minute.
4. Add the blanched bamboo shoots and toss to combine. Pour in Shaoxing wine, light soy sauce, dark soy sauce, and sugar; stir to coat.
5. Add the chicken stock and star anise, bring to a simmer, then reduce heat to low, cover, and braise gently for 12–15 minutes until flavors meld and shoots are tender.
6. Uncover and increase heat to medium-high to reduce the sauce slightly if necessary. Adjust salt to taste.
7. Stir in sesame oil, scatter the green scallion parts over the dish, and serve hot with steamed rice.