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Bamboo shoots and more vegetables stir fry

I remember my parents brought this home, and my sister cooked it either with chicken, mussels, or other vegetables we had on the farm. Sadly, when I reached my high school years, I moved to the city, barely eating this kind of edible food. When I arrived here in Italy, we went to a Chinese restaurant. They have a menu for a bamboo shoot and it will not skip in our order list. When we visited an Asian store, I saw these bamboo shoots in a can, so I decided to buy one to try at home. I search for a delicious sauce that is easy to find in my pantry.
Bamboo shoots, also known as “the king of forest vegetables, “also called bamboo sprouts, are edible shoots of the bamboo species. They are crisp, tender, and comparable to asparagus and with a flavor remarkably close to corn. Bamboo shoots have been used in Asian cuisine for a long time in soups, salads, stir fry dishes, and more.

Difficulty: Medium
Preparation:20 mins
Cooking: 20-25 minutes
Suitable for: 2 – 3 people

100 grams shrimps
3 sticks of crab meat
6-8 mushrooms
2 tablespoon vegetable oil
1 ½ tablespoon corn starch
1 clove garlic minced
1 stalk of green onions
1 medium carrot
1 medium zucchini
½ slice each bell pepper in any color
1 cup cabbage
1 can 200grams bamboo shoots in water

For the sauce:
1 ½ tablespoon sesame oil
1/3 cup chicken broth
1 ½ tablespoon soy sauce
1 tablespoon oyster sauce
1 ½ tablespoon Shaoxing cooking wine
½ tablespoon cornstarch


1. Coat the shrimps with vegetable oil and cornstarch and marinate for at least 15-30minutes.
2. Make a sauce; whisk together all ingredients for the sauce in a medium bowl and set aside.
3. Sear the shrimps quickly, about 30 seconds on each side.
4. In the same pan, saute the garlic and green onions cook for approximately 30 seconds, then add the carrots . Stir often until the vegetables turn soft, for about 3 minutes.
5. Add the bell peppers, zucchini, and bamboo shoots and stir well to combine. Continue to cook for an additional 2 minutes.
6. Add the cabbage and cover with a lid until moisture clear.
7. Return the shrimps to the pan, add the crab meat, and mix well.
8. Give the sauce a final stir and pour directly into the pan with the vegetables.
9. Continue to cook until the sauce has thickened and cooked through about 2-3 minutes.
10. Pepper and salt to taste

This Post Has One Comment

  1. Rubie Beylotte

    An impressive share! I’ve just forwarded this onto a co-worker who has been doing a little homework on this. And he actually ordered me breakfast simply because I stumbled upon it for him… lol. So let me reword this…. Thank YOU for the meal!! But yeah, thanx for spending time to discuss this matter here on your web page.

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