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Stir-fried two winters
Bamboo shoot and shiitake stir-fry
Chao er dong 炒二冬: Jiangnan winter bamboo shoots and dried shiitake in a glossy soy sauce
In Hangzhou and Suzhou the cold months bring winter bamboo shoots, dug before they break the soil, and cooks pair them with dried 'winter' mushrooms, the thick-capped shiitake picked in the cold. Temple kitchens in the Jiangnan region make this the centrepiece of a meatless meal: crunchy, sweet bamboo and deeply savoury mushroom in a light, shiny sauce made with the mushroom soaking water. Serve it hot with plain rice. Its one trap is bamboo that tastes bitter or metallic, because it went into the wok straight from the packet; blanch it first. Chef's tip: soak the shiitake overnight in cold water in the fridge rather than in hot water for an hour, and the caps stay plump and the liquid tastes far richer.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 3
Ingredients
- 10 ½ oz winter bamboo shootsfresh or vacuum-packed, cooked
- 10 dried shiitake mushroomssoaked overnight in 300 ml cold water
- 2 tbsp neutral oil
- 2 slices fresh ginger
- 2 spring onionswhite and green parts separated, cut into lengths
For the sauce
- 1 ½ tbsp light soy sauce
- ½ tsp dark soy sauce
- 1 tsp sugar
- 1 tsp cornflourmixed with 1 tbsp water
- 1 tsp toasted sesame oil
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What you'll need
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Method
0/7 doneStep 1: Squeeze 10 dried shiitake mushrooms, keeping the soaking liquid. Cut off the stalks and slice the caps in half if large. Strain 150 ml of the liquid through a fine sieve and set aside.
Step 2: Cut 10 ½ oz winter bamboo shoots into thin wedges or slices about 5 mm thick.
Step 3: Blanch the bamboo in boiling water to take away any bitter or tinny taste, then drain well.
3 minStep 4: Heat 2 tbsp neutral oil in a wok over a medium-high heat. Fry 2 slices fresh ginger and the white parts of 2 spring onions for 30 seconds, then add the shiitake and stir-fry until they smell toasty and the edges brown.
2 minStep 5: Add the bamboo and toss for 1 minute. Pour in the mushroom liquid with 1 ½ tbsp light soy sauce, ½ tsp dark soy sauce and 1 tsp sugar, bring to the boil and simmer until the liquid has reduced by half.
5 minStep 6: Stir the 1 tsp cornflour mixture, pour it in and toss until the sauce turns glossy and clings to the vegetables.
1 minStep 7: Add the green spring onion and 1 tsp toasted sesame oil, toss once more, remove the ginger and serve hot.
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 5 g
- Carbs
- 16 g
- Fat
- 8 g
- Fibre
- 5 g
Nutrition values are estimates.
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Good to know
- How long does stir-fried two winters take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of dried shiitake mushrooms?
- Aubergine, diced, same weight.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
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