Bamboo Shoots with ‘Sausages’


Preparation info

  • Serves


    • Difficulty


Appears in

China: A Cookbook


By Terry Tan

Published 2020

  • About

This is a vegetarian dish, so it may seem surprising to find sausages in the title, but there is an explanation. Within the realm of Chinese vegetarian cooking there are many mock-meat products made chiefly from gluten. Some are so skilfully made that they actually look like chicken, duck, roast pork or sausage. These gluten sausages are now available in cans and vacuum packs in Chinese stores.


  • 300 g/11 oz canned bamboo shoots
  • 150 g/5 oz gluten sausages or other shapes
  • 100 g/ oz cabbage, cut into thin strips
  • 30 ml/2 tbsp vegetable oil
  • 3 garlic cloves, crushed
  • 15 ml/1 tbsp sesame oil
  • 30 ml/2 tbsp yellow bean sauce
  • 2.5 ml/½ tsp sugar
  • crisp-fried garlic or shallots, to garnish


    1. If you have bought your bamboo shoots as whole pieces, slice them into 1cm/½in thick pieces. If they are already sliced, leave them as they are. Soak in plenty of cold water for 20 minutes to reduce the taste of the canning brine. Drain thoroughly.
    2. Thoroughly drain the gluten sausages or pieces, then gently squeeze out the excess moisture. Slice into pieces of similar size to the bamboo shoots.
    3. Boil a large pan of water over high heat. Blanch the bamboo shoots for 20 seconds, then lift out with a slotted spoon and drain well.
    4. Blanch the gluten sausages for 1 minute and drain as before, then blanch the cabbage for 10 seconds and drain.
    5. Heat the vegetable oil in a wok and fry the garlic for 30 seconds, until golden brown, then add the sesame oil, yellow bean sauce and sugar. Stir for 30 seconds, then add the blanched ingredients. Stir-fry for 1 minute.
    6. Add 120 ml/4 fl oz/½ cup water and bring to the boil. Simmer over high heat until only a small amount of liquid remains. Serve immediately, garnished with fried garlic or shallots.