Chinese dishes have poetic names, often because the characters share similar sounds. It’s a playful way to explain the food. The Chinese name of this dish is ‘Double Winter’, because it features winter bamboo shoots and black shiitake mushrooms, both of which have the Chinese character for winter in their name. It’s also a hearty dish—perfect as a cold weather meal.
Bamboo shoots180g (6½oz)
Dried Chinese mushrooms12, soaked in water to soften
Chinese wolfberries10, soaked in water to soften and drained
Blanch bamboo shoots and mushrooms in hot water for 3 minutes. Drain and discard water.
Cut bamboo shoots into long, thin lengths. Poke a hole in the middle of mushroom caps with a chopstick. Set aside.
Cut off ends of cabbage and discard tough stems and leaves. Blanch in hot water for about 1 minute, then drain. Heat a little oil in a wok over medium heat and stir-fry cabbage for 2–3 minutes, seasoning with salt to taste. Remove from heat and arrange on a serving plate. Set aside.
Using the same wok, heat more oil over medium heat and lightly deep-fry bamboo shoots for about 1 minute. Drain and set aside.
In a clean wok, heat a little oil over medium heat. Add oyster sauce and sauté until fragrant. Add cooking wine, stock and mushrooms, then lower heat and simmer for 2 minutes. Season to taste with salt, sugar, light and dark soy sauces, then thicken mixture with potato flour solution before removing from heat.
Arrange bamboo shoots and mushrooms in desired fashion over cabbage. If liked, the mushrooms can be skewered with the bamboo shoots for presentation purposes. Garnish with lily bulbs and wolfberries and serve immediately.