Chinese red-cooked bamboo shoots

    20 min

    This is a traditional Shanghai starter of crunchy bamboo shoots served with a thick, reddish sauce made from star anise, sugar, soy sauce and Shaoxing rice wine. You can find vacuum-packed bamboo shoots in Asian supermarkets and tinned bamboo shoots in nearly all supermarkets.

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    Serves: 6 

    • 450g sliced bamboo shoots, drained
    • 4 tablespoons olive oil
    • 1 whole star anise
    • 2 tablespoons soy sauce
    • 1 1/2 teaspoons caster sugar
    • 1 tablespoon Shaoxing rice wine or dry sherry
    • 3 tablespoons water
    • 1 teaspoon sesame oil

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Heat olive oil in a wok over medium-high heat.
    2. Add star anise and cook for 30 seconds, or until fragrant; stir in bamboo shoots and stir fry for 2 minutes.
    3. Add soy sauce, sugar, rice wine and water: bring to the boil and simmer until sauce becomes very thick and coats the bamboo.
    4. Drizzle sesame oil on top of bamboo shoots and toss well; transfer onto a plate and serve.

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