Oil-Braised Bamboo Shoots

油焖笋

Oil-Braised Bamboo Shoots — Jiangsu-ZhejiangHuzhou home cooking.

Ingredients

• fresh bamboo shoots, peeled and julienned (or canned, rinsed well)
• rapeseed oil (or light olive oil)
• light soy sauce
• Shaoxing wine
• granulated sugar

Instructions

1. Pat bamboo shoots completely dry. Heat wok over medium-high heat until just smoking. Add oil and swirl to coat. (Oil flows smoothly with thin, even film)
2. Add bamboo shoots in single layer. Press gently with spatula and let sear 2 minutes without stirring — until golden-brown spots appear. (Edges curl slightly; underside develops rich amber spots)
3. Flip all pieces. Sear another 90 seconds. Push to one side of wok. (Second side shows uniform light golden color)
4. Add Shaoxing wine to center of wok. Let it bubble 15 seconds, then add light soy sauce and sugar. Stir to dissolve sugar. (Liquid simmers vigorously with glossy bubbles)
5. Return all bamboo shoots to center. Toss constantly 1 minute until evenly coated and glossy. Reduce heat to low, cover and steam 3 minutes — until tender-crisp. Uncover and cook 30 seconds to glaze. (Shiny, lacquered surface coats every piece; no excess liquid)