Submitted by:
Lee Kum Kee
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Braised Mushrooms and Bamboo Shoots

Braised Mushrooms and Bamboo Shoots
Cooking Method: Braise  
Serving Size: 4  (person)
Preparation Time: 5   mins
Cooking Time: 5   mins


  1. Steam Chinese mushrooms until done.  Marinate bamboo shoots for a short while.  Then cook briefly in boiling water.  Blanch Chinese mushrooms and bamboo shoots in boiling water.  Parboil in oil.  Then blanch in boiling water again to remove excess oil.
  2. Blanch Shanghai cabbage in boiling water.  Then saute diced ginger and stir-fry Shanghai cabbage.  Add stock, thickening and heat through.  Arrange Shanghai cabbage by the side of a serving plate.
  3. Saute minced ginger and garlic.  Add seasoning mix.
  4. Add Chinese mushrooms and bamboo shoots.  Cover and cook until sauce thickens.  Add thickening and heat through.  Stir in sectioned green onion.  Arrange on the serving plate.

Tag: Chinese mushrooms, Bamboo shoots

Mix bamboo shoots with Light Soy Sauce and then parboil in oil to give a crunchy texture. Mix Chinese mushrooms with Oyster Sauce and Light Soy Sauce before steaming to enrich the taste of mushrooms which are normally very bland in taste.
Chef Recommendation

Oyster Sauce elevates the umami taste and fragrance of Chinese mushrooms and bamboo shoots. Light Soy Sauce adds rich soy flavour to make a splendid dish. Both condiments heighten the aroma of the dish after stir-frying. Oyster sauce is also a perfect match and a must for cooking Chinese mushrooms.

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