This quick and easy Stir-fried Bamboo Shoot with Oyster Mushroom recipe is a delicious main course dish. Bamboo shoots are quite seasonal and are available in India during the monsoon season. The new and tender clumps are harvested within three weeks or else they become too hard to be used as food. These tender shoots are canned and are available all through the year.
The tender pieces of bamboo shoot lend a distinctive flavour to the dishes, along with a bite, making it immensely relishing. Fresh bamboo shoots have a very delicate flavour. They are boiled, fermented, stir-fried, pickled and curried. It is said that bamboo shoots are good sources of proteins, vitamins and minerals, dietary fibre while being low in sugar and calories.
This is a simple recipe for Stir-fried Bamboo Shoots with Oyster Mushrooms. I have steamed the shoots before using them for this recipe. This dish has a lot of texture – crunch from the bamboo shoots, the softness of the tofu and chewiness from the mushrooms. Adjust the amount of seasoning ingredients to taste and I am sure you will love it!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #blissofcooking on Instagram. You may like to try our other similar recipes like Stir-fry Vegetable In Black Bean Sauce and Sichuan Green Beans.
Yield: 4 servings
Prep time: 10 minutes
Total time: 20 minutes
Ingredients for Stir-fried Bamboo Shoot with Oyster Mushroom
150 grams bamboo shoots (blanched)
100 grams oyster mushrooms
150 grams tofu cubed
100 grams tender beans cut diagonally
1 tablespoon crushed garlic
1 tablespoon julienned ginger
1/2 cup green onions chopped
2 fresh red chills sliced
1+1 tablespoon sesame/peanut oil
1 cup vegetable broth
1 tablespoon corn starch
For the sauce
1 tablespoon oyster sauce
1 tablespoon corn starch
1 tablespoon soya sauce
1/2 teaspoon sugar (optional)
Directions for Stir-fried Bamboo Shoot
- In a small bowl mix together the soy sauce, oyster sauce, corn starch, sugar.
- Pour this on the tofu and toss. Set aside the tofu to marinate for 15 minutes.
- Heat a wok or a pan; add 1 tablespoon oil and season the wok by swirling the oil all around the sides.
- When the oil is hot, add the bean curd/ tofu cubes and stir-fry until lightly browned. Remove the tofu from the wok and set it aside.
- Add a tablespoon of oil to the wok, add garlic, red chilli and stir-fry until aromatic.
- Add the beans, bamboo shoots, chopped green onions and stir-fry for two minutes.
- Now add the mushrooms, ginger and saute for two minutes.
- Add in the fried tofu and toss.
- Pour in the remaining sauce left from the marinade and add the vegetable stock.
- Add 3 tablespoon water to 1 tablespoon of cornstarch and add to the sauce, stirring quickly to thicken.
- Adjust the seasoning and switch off the heat.
- Garnish with the greens of spring onions and enjoy!
