Directions

To Make

1. Cut bamboo shoots into quarters, then slice into 5cm in length.
2. Heat up a frying pan with oil and sauté sliced ginger for 30seconds.
3. Add in bamboo shoots and let it sear for 2-3 minutes over medium heat.
4. Once bamboo shoots turned slightly brown, add in light soy sauce, dark soy sauce and rock sugar. Stir to coat.
5. Pour in Shaoxing wine and water, bring to a simmer, then cover and cook over low heat for 10 minutes.
6. Remove the lid and increase the heat to reduce the sauce until slightly thickened and glossy.
7. Drizzle with sesame oil and serve hot.