In Jiangnan’s spring, freshness takes center stage. This simple recipe highlights the natural flavor of seasonal bamboo shoots.
Ingredients: – Spring bamboo shoots (quantity as desired) – Dark soy sauce (to taste) – Light soy sauce (to taste) – Sugar (a pinch) – Cooking oil (generous amount) Instructions: 1. Peel bamboo shoots and crack them open with the flat side of a knife (avoid cutting to preserve texture). 2. Heat a generous amount of oil over medium heat, then reduce to low heat. 3. Add bamboo shoots and stir-fry slowly over low heat for 5+ minutes until tender and juices release. 4. Add a pinch of sugar to enhance umami. 5. Incorporate dark soy sauce until desired color is achieved. 6. Add light soy sauce, toss to combine, and plate. 7. The remaining oil and juices make an excellent rice accompaniment.