Zhejiang cuisine, known for its fresh and delicate flavors, is a treasure trove of culinary delights that showcases the richness of regional ingredients. One dish that holds a special place in this cuisine is bamboo shoots stewed in fermented rice wine. This dish is both fragrant and flavorful, making it a perfect representation of the taste of Zhejiang. Here’s how to prepare this delightful dish step by step.
Ingredients
500 grams of fresh bamboo shoots
200 ml of Shaoxing rice wine or another goodquality fermented rice wine
3 tablespoons of soy sauce
1 tablespoon of sugar
23 slices of ginger
23 cloves of garlic, minced
2 green onions, chopped
Salt to taste
1 tablespoon of vegetable oil
Step 1: Preparing the Bamboo Shoots
1. Peel the Bamboo Shoots: Start by removing the outer tough layers of the bamboo shoots. You’ll want to ensure you get to the tender, edible part.
2. Cut into Pieces: Slice the bamboo shoots into thin, uniform pieces. This will help them cook evenly and absorb the flavors of the sauce.
3. Blanching: Bring a pot of water to a boil and blanch the sliced bamboo shoots for about 510 minutes. This step helps to remove some of the bitterness associated with raw bamboo shoots. Once done, drain and set aside.
Step 2: Preparing the Flavor Base
1. Heat the Oil: In a large pan or wok, heat the vegetable oil over medium heat.
2. Sauté Aromatics: Add the minced garlic and ginger slices to the hot oil. Stirfry for about 12 minutes until fragrant, making sure not to burn them.
Step 3: Cooking the Bamboo Shoots
1. Add the Bamboo Shoots: Once the aromatics are ready, add the blanched bamboo shoots to the pan. Stir to coat them with the oil and aromatics.
2. Season: Pour in the Shaoxing rice wine and add the soy sauce and sugar. Stir well to combine. The rice wine will impart a rich flavor, while the soy sauce adds depth and color.
3. Simmer: Reduce the heat to low and cover the pan. Let the bamboo shoots simmer for about 1520 minutes, stirring occasionally. This will allow them to absorb the flavors of the rice wine and seasonings.
Step 4: Finishing Touches
1. Adjust Seasoning: After simmering, taste the dish and adjust the seasoning if necessary. Add salt according to your preference.
2. Garnishing: Once the bamboo shoots have absorbed the flavors and become tender, remove from heat and sprinkle with chopped green onions for a fresh and bright finish.
3. Serve: Transfer the stewed bamboo shoots to a serving dish and enjoy them warm. This dish pairs beautifully with steamed rice and other accompaniments.
Tips for the Best Result
Use fresh bamboo shoots whenever possible for the best texture and flavor. If you can’t find them, canned bamboo shoots can be a good alternative; just rinse and drain them well before using.
Adjust the quantity of rice wine and soy sauce based on your taste preference. Some might like a stronger wine flavor, while others may prefer a subtler touch.
Serve this dish as a side or as part of a larger meal featuring other traditional Zhejiang dishes to fully immerse yourself in the culinary experience.
Bamboo shoots stewed in fermented rice wine is more than just a dish; it’s a delightful journey through the flavors of Zhejiang, capturing the essence of fresh, seasonal ingredients. Enjoy the comforting taste of this homestyle cooking that reflects the culture and tradition of this beautiful province!