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.
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Prepare all the vegetable ingredients by slicing, chopping and mincing them. Put them aside.
Heat the pan under medium heat, and add oil.
Once the oil is hot, add the fresh ginger, garlic and onion. Stir fry for about 1 minute or until they start to aromatise.
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.
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.
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.
Yes. Canned bamboo shoots work well and require less prep time. Drain and rinse them before braising to remove excess sodium.
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.
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.
Use soy sauce (use less, as it's saltier), hoisin sauce, or tamari for a gluten-free option. Adjust quantities to taste.
Yes, this recipe is entirely vegetarian. However, it pairs well when served as a side dish with meat or poultry.
