Bamboo shoots belong to southern products, are the buds of bamboo, also known as shoots. As a small child who grew up in the north, my understanding of bamboo shoots started from books. Nowadays, as a person living in the present, I will more often be interspersed with pots and pans, and bamboo shoots have come to be brought from the books to the table.

Bamboo shoots, as far as I know, are divided into winter shoots and spring shoots. Winter shoots buried in the soil under the bamboo, called winter shoots, after the vernal equinox, out of the rain shoots called spring shoots. Spring shoots are fresher and crispier than winter shoots, and the taste is also more refreshing. According to records, the history of edible bamboo shoots in China has a history of over a thousand years. As early as in the poems of the Shang Dynasty, there were ‘adding the beans, shoots and fish fermentation’ and ‘what is the sound of the heavens, only shoots and pampas’.Bamboo shoots are sweet, slightly cold, and have no toxins. In food therapy, they have the effects of clearing heat and resolving phlegm, nourishing Qi and stomach, treating diabetes, promoting diuresis, refreshing the stomach and relieving vomiting. Many slimming people also like to eat bamboo shoots, it is low in fat and sugar, rich in fiber, can promote intestinal peristalsis, help digestion, dispel food stagnation, prevent constipation.

After a simple understanding of bamboo shoots, we started to talk about how to eat them. For southern friends, there are many answers to this question, each with their own wonderful answers. So how do northerners usually eat bamboo shoots? Today, the little kitchen will share the most home-style ‘Braised Spring Bamboo Shoots’ with you. It’s the fastest to clear the dishes as my younger sister said, ‘Bamboo shoots are more delicious than meat’.

♥Home-style ‘Braised Spring Bamboo Shoots’♥

Ingredients: 1 spring bamboo shoot (1 plate’s worth: 1 large shoot is enough, small ones need 2-3 shoots), garlic, green onions, light soy sauce, oyster sauce, dark soy sauce, white sugar.

Specific method:

First, peel off the outer skin of the spring bamboo shoot, leaving the tender shoots resembling a pyramid. You can cut them into strips or dice them. Leave the garlic to be pounded and cut into minced garlic. Cut the green onion into circles.

Second, after boiling water, add the cut spring bamboo shoot pieces and white sugar, blanch for 2-3 minutes and remove. Rinse with cold water and dry it.

Third, prepare a small bowl with 3 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, half a tablespoon of dark soy sauce, 1 tablespoon of white sugar and some hot water, stirring until well combined.

Fourth, after the pot is hot, pour in an appropriate amount of vegetable oil, sauté the garlic until fragrant, then pour in the spring bamboo shoot and stir-fry.

Fifth, when the edges of the spring bamboo shoot are golden brown and colored, pour in the sauce in the bowl.

Sixth, if the amount of water is small, add another half bowl of hot water, cover the lid and simmer over low heat for about 15 minutes, then turn off the fire.

Seventh, plate the dish and garnish with chopped green onions.

Hand-peeling Spring Bamboo Shoots – Quick Tips:

I remember the first time I peeled spring bamboo shoots, it was like peeling corn stalks, one by one, feeling it was too cumbersome and time-consuming, so I searched the internet for many tricks, and I share a method that I’m used to.

First, cut the bamboo shoot in half (cut from the center axis at the root, cut to the center axis at the tip), hold the root with one hand, and pull down the cut side with the other hand, you can peel off all the outer skin in one go. Remove the bamboo nodes and the hard skin of the root and the hard core as well.

I am the head chef – Auntie Ya Ya – of Little Kitchen.

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