Braised Bamboo Shoots

Name: Braised Bamboo Shoots (Chinese Recipe)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 200 g bamboo shoots (fresh or canned); 1 inch fresh ginger; 2 clove garlic; 1½ tbsp oyster sauce; ¼ onion (sliced); ½ medium carrot (sliced); 1 cup cabbage (chopped); ¼ cup water (for steaming); 2 tbsp vegetable oil (for frying)

Braised bamboo shoots are a classic Chinese side dish featuring tender shoots braised in a savory oyster sauce base with ginger and garlic. This vegetarian recipe is equally delicious served alongside meat or as a standalone side.

🌍Chinese 🥗Vegetarian 🏷️Bamboo shoot

Total

20 min

Servings

4

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From Honestfoodtalks · by Victoria Yap

Ingredients

200 g bamboo shoots (fresh or canned)
1 inch fresh ginger
2 clove garlic
1½ tbsp oyster sauce
¼ onion (sliced)
½ medium carrot (sliced)
1 cup cabbage (chopped)
¼ cup water (for steaming)
2 tbsp vegetable oil (for frying)

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Instructions

1
Prepare all the vegetable ingredients by slicing, chopping and mincing them. Put them aside.
2
Heat the pan under medium heat, and add oil.
3
Once the oil is hot, add the fresh ginger, garlic and onion. Stir fry for about 1 minute or until they start to aromatise.
4
Add the bamboo shoots, carrots and cabbage to the pan. Stir to mix well. Then, pour the water into the pan and close the lid to the pan. Let it steam for 2-3 minutes.
5
Remove the lid. Pour the oyster sauce over the vegetables and stir to mix well. Stir fry for another 2 minutes or until the vegetables are well cooked.

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Tips & Notes

Pro tips

Cut bamboo shoots into similar-sized pieces for even cooking and faster braising time.
Toast the ginger and garlic in hot oil first to bloom their flavors before adding other vegetables.
Keep the braising liquid at a gentle simmer rather than a rolling boil to prevent the bamboo shoots from becoming mushy.
Taste and adjust oyster sauce seasoning at the end, as its saltiness varies by brand.

Substitutions

Oyster sauce → soy sauce or hoisin sauce (adjust quantity as both are saltier/sweeter)
Fresh ginger → ½ tsp ground ginger (use half the amount)
Cabbage → bok choy or mushrooms for a different texture

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat to avoid overcooking the vegetables.

Common Questions

Can I use canned bamboo shoots instead of fresh?

Yes. Canned bamboo shoots work well and require less prep time. Drain and rinse them before braising to remove excess sodium.

How do I know when the bamboo shoots are done braising?

The shoots should be tender when pierced with a fork and the braising liquid should be mostly absorbed or reduced to a glaze around the vegetables.

Can I make this dish ahead of time?

Yes. Braised bamboo shoots taste even better the next day as flavors develop. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.