Stir-Fried Dried Bamboo Shoots: A Harmonious Blend of Deep Flavor and Chewy Texture
How to Make Deeply Flavored Stir-Fried Dried Bamboo Shoots
This dish features dried bamboo shoots stir-fried to perfection, boasting a delightful chewy and crisp texture alongside a deep, rich flavor. Utilizing dried bamboo shoots that were preserved from the spring harvest, this dish offers a unique umami that only aged greens can provide. The nutty aroma of perilla oil and perilla seed powder enhances its appeal, while a hint of spicy chili adds a touch of freshness and visual flair. It’s an exquisite side dish that elevates any meal, offering a sophisticated taste and satisfying texture that you’ll want to share.
Main Ingredients- 70g dried bamboo shoots
- 3 Tbsp cooking oil
- 4 cloves garlic, minced
- 200ml water
- 1 piece dried kelp (kombu)
- 5-6 small dried anchovies
- 1 Tbsp Korean soy sauce for soup (guk-ganjang)
- 1 Tbsp fish sauce (e.g., anchovy or sand lance)
- 2 Tbsp perilla oil
- 2 Tbsp perilla seed powder
- 1/3 Korean green chili pepper, finely chopped (optional)
- 1/3 red chili pepper, finely chopped (optional)
For Blanching Dried Bamboo Shoots- 1 liter water
- 1/2 Tbsp salt
- 1 liter water
- 1/2 Tbsp salt
Cooking Instructions
Step 1
Rinse the dried bamboo shoots under running water and then soak them in enough water to cover completely for at least half a day (minimum 8 hours). Change the water 3-4 times if it becomes cloudy to remove impurities. (Tip: Soaking them overnight makes them ready for cooking the next morning.)
Step 2
Once rehydrated, rinse the bamboo shoots thoroughly under running water until clean. Drain them well in a colander.
Step 3
In a pot, combine 1 liter of water for blanching and 1/2 tablespoon of salt. Bring to a boil over high heat.
Step 4
Once the water is boiling, add the rehydrated bamboo shoots. Cover the pot and simmer over medium-low heat (around level 4-5 on an induction cooktop) for about 1 hour. Adjust the cooking time based on the thickness and tenderness of the bamboo shoots.
Step 5
After blanching, remove the bamboo shoots from the pot and rinse them under cold running water 2-3 times. This step helps to remove any bitterness and enhances their crisp texture.
Step 6
Drain the rinsed bamboo shoots thoroughly in a colander.
Step 7
Mince the garlic. Finely chop the green and red chili peppers. (Adding the chili peppers towards the end of cooking will keep them crisp and fragrant.)
Step 8
Heat 3 tablespoons of cooking oil in a pan over medium-low heat. Add the minced garlic and sauté until fragrant, being careful not to burn it.
Step 9
Add the drained bamboo shoots to the pan with the fragrant garlic oil and stir-fry. Once they are slightly cooked, add 200ml of water, the piece of kelp, and the dried anchovies. (The kelp and anchovies are used here to quickly infuse a savory broth flavor.)
Step 10
Add 1 tablespoon of Korean soy sauce for soup and 1 tablespoon of fish sauce to season. Adjust the seasoning according to the saltiness of your soy sauce, fish sauce, and anchovies.
Step 11
Cover the pan and simmer over medium-low heat (around level 4 on an induction cooktop) for about 30 minutes, allowing the bamboo shoots to soften and absorb the flavors. If the bamboo shoots are particularly tough, you can add a little more water and extend the cooking time.
Step 12
Once the bamboo shoots are tender and the liquid has reduced, remove and discard the kelp and anchovies.
Step 13
Reduce the heat to low and drizzle in 2 tablespoons of perilla oil. Adding it at the end helps to preserve its fragrant aroma.
Step 14
Sprinkle in 2 tablespoons of perilla seed powder evenly over the dish.
Step 15
Gently toss everything together and stir-fry for another 1-2 minutes, ensuring the perilla oil and seed powder are well incorporated. Be careful not to overcook at this stage. Transfer the stir-fried dried bamboo shoots to a serving dish. For an extra touch, garnish with the finely chopped green and red chili peppers. Enjoy this delicious and unique side dish!
