Braised Bamboo Shoots (Hong Shao Sun)
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 4 servings
Country of Origin
China (Jiangnan / Shanghai region)
Description
A stellar vegetarian classic showcase of the famous "red braising" (Hong Shao) technique. Tender, springy wedges of fresh or high-quality canned bamboo shoot spears are simmered down in a caramelized reduction of dark soy sauce, light soy sauce, and rock sugar, absorbing a deep mahogany color and sweet, umami glaze.
Presentation & How It's Eaten
Presented warm or at room temperature in a shallow bowl, beautifully glistening under the thick, syrupy reduction and garnished with a scattering of green scallion curls. It is eaten with chopsticks alongside steamed white rice.
Ingredients
400g (14 oz) tender bamboo shoot spears (canned or vacuum-packed, rinsed well)
3 slices fresh ginger
2 scallions (cut into 2-inch lengths)
2 tbsp vegetable oil
15g yellow rock sugar (or granulated sugar)
1 cup water or vegetable stock
The Red Braising Liquid:
2 tbsp light soy sauce
1 tbsp dark soy sauce (crucial for the rich mahogany color)
1 tbsp Shaoxing rice wine
Step-by-Step Directions
Prep Shoots: Rinse the bamboo shoot spears thoroughly under cold water to eliminate any canning brine flavor. Cut each spear lengthwise into uniform, bite-sized wedges or rolling angular chunks (roll-cut).
Blanch: Bring a small pot of water to a boil. Drop the bamboo shoots in and cook for 3 minutes. This removes any lingering bitterness or astringency. Drain completely and pat dry.
Melt Sugar: Heat the vegetable oil and yellow rock sugar in a wok or skillet over medium-low heat. Stir continuously until the sugar crystals melt completely and transform into a smooth, light golden-amber caramel syrup.
Sear Shoots: Slide the bamboo shoots, ginger slices, and scallion pieces directly into the caramel oil. Crank the heat to medium-high and toss rapidly for 2 minutes until the bamboo edges pick up a golden hue.
Braise: Pour in the Shaoxing wine, light soy sauce, dark soy sauce, and water. Bring the mixture to a rolling boil. Cover with a tight lid, lower the heat to medium-low, and let it simmer gently for 15 minutes to allow the shoots to absorb the rich colors and flavors.
Reduce and Glaze: Remove the lid and turn the heat back up to high. Cook rapidly for 3–5 minutes, stirring continuously, until the thin liquid reduces into a thick, syrupy, glossy dark glaze that clings perfectly to each bamboo spear. Serve.
Cooking Tips
Why Blanching is Crucial: Never skip the quick blanching step for bamboo shoots. Bamboo naturally contains a compound called oxalic acid which carries an astringent, scratchy throat sensation and metallic bite. Boiling for 3 minutes strips this away entirely, leaving a clean, mild flavor base ready for braising.
Nutrition Facts
(Estimated per serving)
Calories: ~110 kcal
Total Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: ~540mg
Total Carbohydrates: 9g
Dietary Fiber: 2g
Sugars: 5g
Protein: 2.5g
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