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5 from 1 vote

Star Anise Braised Bamboo Shoots

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.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Sides
Cuisine: Chinese
Keyword: Chinese Cuisine, Gluten Free, Spring Time Favorites, Vegan, Vegetables
Servings: 4
Calories: 104kcal
Author: Healthy World Cuisine


  • 1-2 bamboo shoots fresh mature bamboo
  • water
    enough to cover bamboo to boil
  • 1 tbsp canola oil
  • 3 whole star anise (can substitute with 1 teaspoon of 5 spice powder)
  • 1 tsp Sichuan peppercorns -
  • 1 cup vegetable broth
  • ¼ cup tamari (soy) sauce
  • 1-2 tbsp brown sugar
    (or substitute sugar alternative)
  • ½ cup rice wine
    (shao xing) (or exchange out with cooking sherry)
  • ½ tsp sesame oil


  • 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.


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.


Serving: 1g | Calories: 104kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 1047mg | Potassium: 56mg | Fiber: 1g | Sugar: 4g | Vitamin A: 125IU | Calcium: 13mg | Iron: 1mg