Star Anise Braised Bamboo Shoots are delicately braised in brown sugar, soya sauce, an essence of anise and a little heat from the Sichuan peppercorns is sure to delight your senses.
Mouth Watering Star Anise Braised Bamboo Shoots
Just look at those slices of bamboo glistening in the natural light. Slightly crispy, slightly sweet, slightly spicy and oh so addictive. This is one delicious side dish that happens only during the bamboo harvest season. If you want to enjoy it fresh that is. However, bamboo can be found already cooked and canned or frozen in several Asian grocery stores and even down the Asian food isle of your local grocery store.
What is Bamboo?
Bamboo is actually a member of the grass family. However, it is eaten like a vegetable in Asian cuisine. You might like to try our recipe for Spicy Pork and Bamboo Stir Fry.
Wet Market Find
The perfect day at the wet market for me includes finding some delightfully fresh produce, seeing smiles from the local vendors and sequestering some new lucky finds.
I feel like I am on top of the world. I did not buy one thing that I was on my list but found something that is not always in season and that is fresh bamboo shoots.
Fresh bamboo is in season spring to early summer so was delighted to see it at the wet market today. Fresh bamboo is really delicious and if prepared correctly it is crisp tender and very delicious and a million times better than the canned version. The bamboo shoot's flavor is mildly sweet and some say that it tastes similar to that of baby corn.
I have cooked with baby tender fresh bamboo before but mature bamboo is a little more tricky to prepare and I was up for the challenge.
Required preparation for fresh Bamboo
Did you know that mature fresh bamboo shoots are very bitter and cannot be consumed raw as they contain small amounts of cyanogens that may be toxic? However, cooking destroys these substances making the shoots edible. The best way to remove these toxins is by first removing the outer skin and boiling them.
I had the local Central Hong Kong wet market vendor remove the outer skin and prep my bamboo for cooking. I think this vendor has done this just a few times before. Check out this video I took while the vendor peeled and prepped this bamboo shoot in less than 45 seconds. I might still be working on shucking that fresh bamboo if the vendor was not so sweet to lend me a hand.
I wanted to add some flavor to my crunchy bamboo shoots so after I did the traditional 20 minute boil. I then braised my fresh bamboo shoots in a little canola oil, Star Anise, Sichuan peppercorns, soya sauce and brown sugar. The Chinese name for braised bamboo shoots is 文火燜竹筍.
Just one bite of these delicious Star Anise Braised Bamboo Shoots and you will think you have walked into a traditional tea house. The aroma alone with have your neighbors knocking at your door waiting for dinner to be served.
I just love that numbing flavor of the anise and Sichuan peppercorns. It is so much more flavorful than just the burn from regular chilis, so I hope you do give it a try.
If you are not living in Asia, fresh bamboo shoots may be a difficult find. However, you can also modify this recipe to use canned bamboo shoots. Just skip the peeling and boiling step and proceed directly on to the delicious braise with the brown sugar, soya, anise and Sichuan peppercorns part of the recipe. You will need to reduce the amount of vegetable broth to ¼ cup and reduce the time of the braise to about 5 minutes to keep the canned bamboo shoots nice and crunchy.
If diabetic, you can exchange the brown sugar with a sugar alternative of choice but you may need just a touch of cornstarch to thicken up the sauce at the end of the cooking process. I use tamari sauce to keep it gluten-free. If you cannot find star anise then please substitute 1 teaspoon of 5 spice powder.
I hope your travels bring you to Asia one day, and if they do, please make sure to get the wet markets on your agenda and buy fresh bamboo so your can try our recipe for Star Anise Braised Bamboo Shoots.
More Delicious Chinese Recipes
5 Minute Stir Fried Garlic Pea shoots
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Star Anise Braised Bamboo Shoots
Ingredients
- 1-2 bamboo shoots fresh mature bamboo
- water
enough to cover bamboo to boil - 1 tablespoon canola oil
- 3 whole star anise (can substitute with 1 teaspoon of 5 spice powder)
- 1 teaspoon Sichuan peppercorns -
- 1 cup vegetable broth
- ¼ cup tamari (soy) sauce
- 1-2 tablespoon brown sugar
(or substitute sugar alternative) - ½ cup rice wine
(shao xing) (or exchange out with cooking sherry) - ½ teaspoon sesame oil
Instructions
- Remove outer leaves from bamboo and cut the top off on an angle and cut the bottom off with a sharp knife and peel bamboo so all you have is the pale yellow bamboo underneath. Careful as they are very tough, use a sharp chefs knife. Cut the bamboo in half lengthwise. (If you are using canned bamboo skip to step 4)
- Place the prepared bamboo into a medium pot and cover with enough water to boil. Do not salt the water as this may toughen the bamboo. Cover with a lid and gently boil for about 20 minutes or until you can put a knife into the bamboo. Rinse bamboo with fresh water and drain.
- Cut bamboo into large pieces.
- In a wok place in your canola oil and add the anise and Sichuan peppercorns until aromatic. Add the cut bamboo and just stir fry until the edges get a slightly browned. Add the gluten free vegetable broth, tamari (soy) sauce, brown sugar and shaoxing wine. Place a lid on top of your wok. The lid does not have to cover the whole wok it just needs to be able to cover the bamboo and the liquid. Braise the fresh bamboo in liquid for about 20 minutes or until you can easily cut it with a knife but is is still delightfully crunchy. Stir occasionally to prevent sticking.
- Diabetic alternative directions: Substitute brown sugar with your sugar alternative of choice. Because your are not using brown sugar, your sauce will not thicken up like it would with brown sugar. After about 20 minutes of braising assess how much liquid you have left in the pan. In a separate little cup, mix 1 teaspoon of corn starch with a little bit of water. Turn your wok burner up higher so that the remaining liquid is boiling and slowly add the cornstarch a little at a time until it starts to thicken up. Stir and remove from burner once the braising liquid coats the back of your spoon.
- Drizzle your braised bamboo with a little sesame oil if desired or garnish with a little chopped garlic chives and serve. It is ready to eat just as is or can be used in another Chinese recipe, such as my Tofu Veggie Pancakes, that is coming to a monitor your way soon.
Gourmet Getaways says
At first glance, I was trying to figure out what kind of meat it is. It got me when I read the recipe title. You got me, Bam! Great technique and excellent presentation!
Julie
Gourmet Getaways
Juliana says
OMG! I have not had this dishes for ages...this brought me memories of my childhood...my mom used to make this dish very often. You really have it done perfectly, beautiful color!
Hope you are having a wonderful week Bobbi 😀
Eha says
A fabulous recipe, Bobbi! But like others I have difficulty accessing the fresh ones in rural Australia. Am certain they are available in season in the 'big smoke' but I can only look at this wonderful recipe with a lot of envy!! Love your use of star anise which I love - ditto for the Szechuan peppercorns! Hope you have a great weekend - oh, it's May so it is probably raining cats and dogs 😀 !!
Healthy World Cuisine says
Hello Eha, it is raining cats and dog here in HK and I just bought the cutest little red and white polka dot umbrella to celebrate the rainy season. Thank you for your sweet comment and I guess I will just have to make this for you when you come to visit. Now wouldn't that be fun!!! Take Care, BAM
hotlyspiced says
I've never seen fresh bamboo shoots before. Thanks for the education! How fabulous that the vendor prepared them for you because that looks like it could be a time-consuming and difficult process for a novice like me. I'd love to try this dish as I adore star anise and those peppers. Might have to wait until I get myself to HK though due to the fact I doubt very much I can source these here xx
Healthy World Cuisine says
I thought it might be interesting for everyone to see what fresh bamboo looks like and a different take on the preparation. I do not like the canned stuff either. I guess you will just have to come to HK for a visit! Let me know when I need to come and snag you from the airport... Take Care, BAM
nancyc says
I've never made anything with bamboo shoots–this sounds wonderful!
Abbe@This is How I Cook says
I have to admit that I have never used fresh bamboo shoots. They have never been a favorite of mine out of the can. However fresh might be the key word here. I love the flavors and this is so beautiful.
Healthy World Cuisine says
Thanks Abbe. Canned bamboo has no flavor and it is not crisp. Fresh bamboo if cooked correctly will have this nice little crunch. Without any added flavors fresh bamboo tastes delicate like baby corn.
Beth says
What a great combination of flavours! I haven't seen fresh bamboos in Canada, but now I know what to look for if I'm ever back in Asia!
Robyn says
I've never had bamboo shoots and I'm adverse to canned food so I guess I'm coming over to your house for some, BAM! Hmmm, I bet I can find some at the St.Lawrence Market in Toronto. It's one of the biggest fresh food markets in Canada and there is a very large Chinese population in Toronto. This will definitely be a project for me! The brown sugar and soya sauce sounds fantastic. I love discovering all these new foods on your blog! Have a great weekend!
Maureen | Orgasmic Chef says
Gorgeous. Years ago I grew bamboo in Florida to sell as plants and then well, I just kicked over the shoots I didn't want. I should have eaten them! These look so good.
wok with ray says
I like bamboo shoots so I'm sure I'm going to like your recipe. I love how it caramelized -- looks so tempting. Thank you BAM.
kitchenriffs says
What a great dish! I've only used canned bamboo shoots, never fresh, and never as the star of a dish. They've always been an ingredient in something else. What a pretty dish! Totally love this -- thanks.
cheri says
Did not know that they were edible like this, these look amazing! This is a dish that I would really like to try. Thanks Bam!
thecompletebook says
I would love to try this Bam.
Have a super day.
🙂 Mandy xo
Monica says
I love bamboo shoots but didn't know about all the prepping requirements. My grandfather used to cook all kinds of authentic Chinese dishes for us when i was a kid; I wish I'd picked up those "recipes" or understood what was going on. Your braising liquid makes me swoon a bit. I can picture the familiar flavors as my mother used to do something similar with chicken.
Joanna says
Wow, these shoots look amazing, Bobbi! I have never had fresh Bamboo, but this makes it look so yummy! 🙂 xo