Korean Stir-Fried Bamboo Shoots
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Fresh bamboo shoots are only around for a short season in spring, so most of the year this banchan is made with canned or vacuum-packed shoots.
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Fresh ones need at least 30 minutes of simmering in rice-rinsing water to remove their acrid bite; canned ones need a thorough rinse to lose their tinny smell. Soy sauce and garlic keep the seasoning light, and the point is crunch: cooked too long, the shoots dry out and toughen.
Ingredients
Instructions
- 1
If using fresh bamboo shoots, boil them in rice-rinsing water for at least 30 minutes to remove harsh bitterness.
If using canned shoots, rinse them well under running water, then drain thoroughly so the stir-fry does not turn watery.
- 2
Cut 250 g bamboo shoots into strips about 5 cm long and 0.5 cm thick.
Julienne 40 g carrot and slice 60 g onion to a similar width so the vegetables cook evenly and keep a balanced bite.
- 3
Mix 1.5 tablespoons soy sauce with 0.5 teaspoon sugar before heating the pan.
Having the seasoning ready matters because this dish cooks quickly over high heat, and measuring at the stove can overcook the bamboo shoots.
- 4
Heat the pan well over high heat, then add 1 tablespoon cooking oil.
Stir in 1 teaspoon minced garlic and cook for about 30 seconds, just until fragrant. Lower the heat briefly if the garlic starts to brown.
- 5
Add the bamboo shoots, carrot and onion, then stir-fry quickly over high heat for 2 to 3 minutes.
Keep everything moving. When the onion turns slightly translucent and the bamboo shoots are hot, add the prepared seasoning.
- 6
After adding the seasoning, toss for only about 30 seconds, just until the strips are coated and excess moisture evaporates.
Drizzle in 1 teaspoon sesame oil right before turning off the heat, toss once, and plate immediately.
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