Here’s a simple and delicious recipe for Bamboo Shoot Stir-Fry that highlights the crisp, fresh flavor of bamboo shoots:

Bamboo Shoot Stir-Fry (竹笋炒肉片)

A quick, savory, and slightly crunchy dish that pairs well with rice.

Ingredients:

• 200g fresh or canned bamboo shoots (sliced into thin strips)
  (If using fresh, boil for 10 mins first to remove bitterness.)
• 150g pork or chicken (thinly sliced, optional for vegetarian)
• 2 cloves garlic (minced)
• 1 small piece ginger (julienned)
• 1-2 red or green chilies (sliced, optional for heat)
• 1 tbsp soy sauce
• 1/2 tbsp oyster sauce (or vegetarian alternative)
• 1/2 tsp sugar
• 1/4 tsp white pepper
• 2 tbsp vegetable oil
• 1-2 stalks scallions (cut into 2-inch pieces)

Instructions:

1. Prep bamboo shoots:
   • If using fresh bamboo shoots, peel and boil in water for 10 minutes to remove bitterness. Drain and slice thinly.
   • If using canned bamboo shoots, rinse well and drain.
2. Marinate meat (if using):
3. Toss pork/chicken with 1 tsp soy sauce, 1/2 tsp cornstarch, and a dash of pepper. Set aside for 10 mins.
4. Heat oil in a wok/pan over high heat. Add garlic, ginger, and chilies, stir-fry until fragrant (~30 sec).
5. Add meat (if using) and cook until no longer pink (~2 mins).
6. Add bamboo shoots and stir-fry for 2-3 mins until slightly tender but still crisp.
7. Add soy sauce, oyster sauce, sugar, and white pepper. Toss well.
8. Throw in scallions, mix, and cook for another 30 sec.
9. Stir-fry:
10. Season:
11. Serve hot with steamed rice!

Variations:

• Vegetarian: Skip meat and add mushrooms or tofu.
• Spicy: Add Sichuan peppercorns or chili oil.
• Extra crunch: Toss in water chestnuts or bell peppers.

Enjoy your bamboo shoot stir-fry! Let me know if you'd like any modifications.