Spring Bamboo Shoots
Hot Dishes

Spring Bamboo Shoots

timer 10 MIN
signal_cellular_alt Medium
person 4 servings
Recipe
Spring Bamboo Shoots

About This Recipe

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!

Instructions

Detailed preparation guide

servings 4
Total Time 10m

shopping_basket Ingredients

Main Ingredients
  • meat 100g
  • spring bamboo shoots 200g
The aromatics
  • green pepper 50g
  • red pepper 50g
  • wolfberries 10g
  • chrysanthemum flowers 5 pieces
The sauce & seasonings
  • scallion oil 1 tsp
  • broth 100ml
  • chicken essence 1 tsp
  • water starch 1 tbsp

menu_book Directions

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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