Spring Bamboo Shoots

March 17, 2025 10 Minutes Medium

Nutritional Information

440 kcal
Calories
33g
Protein
27g
Carbohydrates
23g
Fat
Recipe Hot Dishes
Spring Bamboo Shoots

This vibrant and flavorful stir-fry combines tender meat shreds with crisp green and red peppers, fresh spring bamboo shoots, and a hint of sweet wolfberries for a deliciously balanced dish. The secret lies in the aromatic scallion oil and rich broth that infuse every bite with depth, while a touch of water starch creates a glossy, restaurant-quality finish. What sets this recipe apart is the final flourish—fresh chrysanthemum petals gently wilted in the residual heat, adding a delicate floral note and vibrant color. Quick and easy to prepare, this high-heat stir-fry locks in freshness and texture, making it a perfect weeknight meal that’s as nutritious as it is delicious. Perfect served over steamed rice for a satisfying, umami-packed dish!

Ingredients

Main Ingredients

Secondary Ingredients

Sauce and Seasonings

Instructions

0% Complete
1
Step 1
Heat the wok, add a small amount of scallion oil, and pour in the meat shreds after the oil is hot. Stir-fry and spread them out.
2
Step 2
After the meat shreds are cooked, add green pepper shreds and red pepper shreds, stir-fry slightly, then add spring bamboo shoots and stir-fry over high heat.
3
Step 3
After the spring bamboo shoots are cooked, add soaked wolfberries and broth.
4
Step 4
Add a small amount of salt and chicken essence, continue to stir-fry, and finally add a small amount of water starch. Stir-fry slightly before turning off the heat.
5
Step 5
Prepare the chrysanthemum flowers, remove the petals, and wash them clean.
6
Step 6
Put the cleaned chrysanthemum petals into the wok, stir-fry them slightly with the remaining heat, and then serve.

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