This easy bamboo shoots recipe transforms a single can of shoots into a savory, garlic-forward side dish using sesame oil, soy sauce, and mirin. It's table-ready in under 10 minutes.
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Drain and rinse the bamboo shoots with water.
Cut them into thin, 2-inch long slices. Note that if the bamboo shoots have a bit of a metallic taste from the can, rinse them with hot water.
In a small bowl, mix together the chicken bouillon powder and water. Stir well and set aside.
In a non-stick skillet over medium heat, add the sesame oil and the minced garlic.
Sauté for about 1 minute and add the sliced bamboo shoots. Stir-fry for about 2 minutes.
Add the chicken stock mixture, soy sauce, mirin, and sugar. Stir to combine and bring to a boil.
Reduce the heat and simmer uncovered for about 10-15 minutes until most of the liquid has evaporated.
Serve and enjoy!
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop or microwave.
Yes—drain and rinse the canned shoots under cold water to remove excess sodium and brine, which improves texture and flavor.
Yes. Replace mirin with an equal amount of honey or omit it entirely; add an extra 1/2 teaspoon sugar if you prefer more sweetness.
Transfer to an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet or microwave.
Vegetable bouillon powder works well; or dissolve 1/2 teaspoon of miso paste in the water as a substitute.
Yes—multiply all ingredients proportionally. Two cans of bamboo shoots with doubled seasonings works perfectly for 4 servings.
