Name: Fresh Bamboo Shoots and Mushrooms
Yield: Makes 4 to 6 servings as part of a multicourse meal
Cuisine: Hakka
Ingredients: 2 tablespoons Chinese rice wine (shaoxing) wine or dry sherry; 1 cup chicken broth, homemade or purchased, or vegetable broth; 1 tablespoon minced fresh ginger; 2 tablespoons oyster sauce; 2 tablespoons vegetable oil; 1 teaspoon salt; 4 ounces oyster mushrooms; 4 ounces fresh shiitake mushrooms, each about 2 inches wide; 1 tablespoon cornstarch; 2 tablespoons water; 1 large fresh cone-shaped bamboo shoot, about 1 pound (see note)

Preparation info

Makes
4 to 6
servings as part of a multicourse meal

Difficulty
Easy

Appears in

The Hakka Cookbook

By Linda Anusasananan

Published 2012

About

If you’ve eaten only bland, fibrous bamboo shoots from a can, you’re in for a surprise when you taste them fresh. Fresh bamboo shoots possess a natural sweetness and a smooth, crisp texture. When paired with tender mushrooms and lightly sauced, they make a satisfying vegetable dish. Look for the tan cone-shaped shoots in the produce section of your local Asian supermarket. Do not eat fresh bamboo shoots raw. They need to be cooked before eating. If they are not available, use canned or vacu