Braised Bamboo Shoots with Mushrooms, known in Chinese as 烧二冬 (Shao Er Dong), is a classic Northern Chinese vegetarian dish that celebrates two beloved winter ingredients: bamboo shoots and shiitake mushrooms. The name literally means “braised two winter treasures,” referring to the pairing of bamboo shoots and dried shiitake mushrooms, both ingredients traditionally enjoyed during the colder months.
I grew up eating this dish in Beijing. It looks quite humble but is a delicacy we usually order at restaurants, especially in winter and early spring when fresh bamboo shoots start showing up in markets. The dish is simple but incredibly satisfying – crisp bamboo shoots are lightly charred, earthy chewy shiitake mushrooms, and a savory oyster sauce glaze that lightly coats everything. The sauce is full of aroma from the ginger and Shaoxing wine. I love to serve it over a bowl of steamed rice.
Even though the ingredient list is short, the combination of textures and flavors makes this dish feel special. The bamboo shoots stay slightly crunchy, while the shiitake mushrooms become tender and meaty, creating a dish that’s both light and full of umami.
Ingredients
My braised bamboo shoots with mushrooms recipe uses a few simple ingredients to create a bold flavor.
- Dried shiitake mushrooms: I prefer to use dried mushrooms because they have a more intense flavor, and are something I always keep in my pantry. You can use fresh mushrooms as well.
- Bamboo shoots: I highly recommend using whole bamboo shoots instead of canned.
- Oyster sauce: It adds a savory umami and light sweetness, with a slightly caramel-like flavor once cooked down.
- Light soy sauce: It adds another layer of umami and saltiness.
- Sugar: Paired with oyster sauce, it adds sweetness and forms a nice glaze once cooked down.
- Ginger: It adds a lot of aroma to the sauce.
- Shaoxing wine: It adds a distinctive earthy umami, which pairs extremely well with the mushrooms.
Whole bamboo shoots vs canned
For this recipe, I highly recommend using whole bamboo shoots over canned bamboo shoots if you can find them. Whole bamboo shoots, usually sold vacuum-packed in water in the refrigerated section of a Chinese or Japanese market, retain much more of their natural texture. They are tender but still pleasantly crisp, with a fresh, slightly sweet flavor. Canned bamboo shoots, on the other hand, are typically pre-sliced and heavily processed, which softens their structure and gives them a slightly metallic or sour taste from the canning liquid. While canned bamboo shoots will work in a pinch, the dish truly shines when made with whole bamboo shoots, which deliver the signature crunchy bite that make this classic Northern Chinese dish so satisfying.
How to prepare fresh bamboo shoots
Fresh bamboo shoots are a seasonal ingredient that occasionally appears in Chinatown markets during winter and spring. They have a wonderful crisp, juicy texture and delicate sweetness, but they require a bit of preparation before cooking.
How to peel fresh bamboo shoots
Fresh bamboo shoots are quite similar to artichokes, as they have many layers of tough skin wrapped around a small, crisp core.
To make the peeling easier, cut a slit lengthwise across the bamboo.
Then peel away the tough layers from the slit, then you can cut even deeper into the bamboo if needed.
Slice off the tough top, usually about 1” (5 cm) long.
I also like to use a paring knife to smooth out the surface by cutting off the uneven layers created during peeling.
Then I slice the bamboo shoot into halves, then further slice it into bite-size pieces.
Pre-boil the bamboo shoot
Fresh bamboo shoots naturally contain compounds that can cause a bitter taste and a slightly scratchy mouthfeel. To remove this, boil them before cooking. This step neutralizes the bitterness and softens the fibers so the bamboo shoots taste clean and pleasant.
After slicing, simply boil the bamboo shoots for about 5 minutes, then drain and rinse before using them in recipes.
If you’re using vacuum-packed whole bamboo shoots from a Chinese or Japanese market, you can skip this step. These bamboo shoots have already been boiled and are packed in water, making them ready to use.
How to make braised bamboo shoot with mushrooms
1. Soak the dried shiitake mushrooms: I like to soak them in cold water to create the best flavor and texture. It takes about 1 hour. If you’re in a hurry, you can also use warm water, which shortens the soaking time to 15 minutes. Once soaked, reserve the soaking water for cooking. After slicing the mushrooms, pat dry to prevent spatter during cooking.
2. Cook the mushrooms: Heat a wok and cook the ginger and shiitake mushrooms until golden brown on the edges.
3. Cook the bamboo shoots: Cook the bamboo shoots, stirring occasionally, until the edges are golden brown. The lightly charred bamboo has a very pleasant mouthfeel.
4. Braise with sauce: Deglaze with Shaoxing wine, then add the sauce. Braise covered over medium-high heat for 4 to 5 minutes or so.
5. Reduce sauce if needed: The sauce is usually reduced to thinly coat the ingredients. If the sauce is still runny, uncover and reduce a little further.
The finished dish is full of texture contrast and umami. The bamboo shoots are tender and crisp. The mushrooms have a chewy texture and are slightly caramelized on the edges. The sauce is fragrant, savory and slightly sweet, bringing out the flavor of the ingredients.
How to serve
Braised bamboo shoots with mushrooms is a wonderful example of how Northern Chinese home cooking transforms simple ingredients into something deeply flavorful. When fresh bamboo shoots are available, this humble looking dish turns into a delicacy that is so exciting to eat. I like to serve it as a vegetarian side dish or a light main dish over steamed rice. When I’m hosting, I also like to serve it as a part of a family-style dinner spread. It works well with other Northern Chinese dishes such as Beef and Tomato Stir Fry, Soy Sauce Fried Rice, Beef Stew with Potato, and Lion’s Head Pork Meatballs.
Whenever I see fresh bamboo shoots at the market, this is one of the first dishes I think of making. It’s simple, comforting, and highlights the unique texture of the bamboo shoots in the best possible way.
Frequently asked questions
Can I use canned bamboo shoots?
Yes, canned bamboo shoots can work in a pinch, but the texture will be softer and the flavor less fresh. For the best result, use whole bamboo shoots sold vacuum-packed in water in the refrigerated section of a Chinese or Japanese market. These retain a firmer, crisper texture that works much better for this dish.
Can I make this dish vegetarian or vegan?
The recipe is already largely vegetarian, but oyster sauce contains oyster extract. To make the dish fully vegetarian or vegan, simply substitute vegetarian oyster sauce (mushroom sauce). It provides a very similar umami flavor.
Why do my bamboo shoots turn out bitter?
Bamboo shoots can taste bitter if the fresh shoots weren’t boiled before cooking. Raw bamboo shoots contain natural compounds that create bitterness and a slightly scratchy mouthfeel. Boiling the sliced bamboo shoots for about 5 minutes removes these compounds and improves their flavor.
Bitterness can also happen if the outer layers weren’t fully peeled or if the shoots are older and less fresh. Always remove the tough outer skins and trim to the tender core before cooking.
If your bamboo shoots still taste slightly bitter, simply boil them again in fresh water for a few more minutes before using them in the recipe.
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Braised Bamboo Shoots with Mushrooms (烧二冬)
Ingredients
- 6 dried shiitake mushrooms
- 1 whole bamboo shoot (*Footnote 1)
- 1 teaspoon salt (optional)
- 2 tablespoons oyster sauce
- 1 teaspoon light soy sauce
- 1 teaspoon sugar
- 2 tablespoons vegetable oil (*Footnote 2)
- 1 thumb ginger , sliced
- 2 teaspoons Shaoxing wine
Instructions
- Add the dried shiitake mushrooms to a medium bowl and warm water to cover. Soak for 15 minutes or so, until turning tender. Reserve 1/2 cup mushroom soaking water. Drain, squeeze out water and pat dry. Remove the stem and slice in half.
- (Optional) If using a fresh bamboo shoot, remove the tough outer layers by slicing across the shoot once lengthwise so it’s easier to peel, then cut off about 1” from the tip. Peel off and discard the tough outer skins. Then use a pairing knife to shave off any uneven layers, so the surface is more even and smooth. Cut into bite-size pieces. (See my blog post above for the step-by-step cutting pictures.) Bring a big pot of water to a boil. Add salt and bamboo shoot. Cook for 5 minutes. Drain and pat dry. (*Footnote 3)
- Mix the oyster sauce, light soy sauce and sugar together in a small bowl.
- Heat oil in a wok over medium-high heat until it shimmers. Add the ginger and shiitake mushrooms. Cook and stir for 30 seconds, until lightly charred.
- Add the bamboo shoots. Stir and cook for another 2 minutes, until the bamboo is lightly charred.
- Pour in the Shaoxing wine to deglaze. Then pour in the reserved mushroom soaking water and the mixed sauce. Cover and braise for 3 to 4 minutes. Then uncover and keep cooking to reduce the sauce, stirring frequently to prevent sticking. Once the sauce has thickened enough to coat the ingredients, turn off the heat and transfer everything to a plate. Serve hot.
Notes
- You can find boiled whole bamboo shoots at Chinese and Japanese markets. It’s often sold in vacuum packed packages in the refrigerated section. Occasionally you might see fresh bamboo shoots in Chinatown when they’re in season. Definitely give it a try using this recipe, to enjoy the special texture of the fresh bamboo shoot.
- This recipe calls for a bit more oil than your regular stir fries, because both the bamboo shoots and shiitake mushrooms soak up oil when cooking. By using a bit more oil, the ingredients char nicely and will have a nice mouthfeel. The sauce also emulsifies nicer and has a silky texture. If you don’t use enough oil, the dish will turn out a little dry.
- If using fresh bamboo shoots, you’ll need to boil them to get rid of the unpleasant taste (bitter or astringent) and a scratchy or irritating mouthfeel. You don’t need to do this step if purchasing whole bamboo shoots in a package, which are already boiled and the bamboo is packed in water.
- This dish is gluten-free adaptable: use dry sherry to replace Shaoxing wine, use tamari instead of soy sauce, and use a gluten-free oyster sauce.
- This dish is vegetarian / vegan adaptable: use a vegetarian oyster sauce to replace the regular type.
Nutrition
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