A light Chinese stir-fry of tender spring bamboo shoots, shiitake mushrooms, and sweet peas in a simple soy-garlic sauce. Healthy, vegetarian, and ready in 25 minutes.

Prep time: 10 minutesCook time: 15 minutesTotal time: 25 minutesServings: 2 servingsDifficulty: Easy

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This stir-fry celebrates fresh spring bamboo shoots, paired with shiitake mushrooms and sweet young peas. It is light and clean-tasting yet full of flavor, making a refreshing vegetable dish for any spring table.

Ingredients

  • 200 g (7 oz) fresh spring bamboo shoots, peeled and sliced (canned or vacuum-packed bamboo shoots work too)
  • 100 g (3.5 oz) shiitake mushrooms, sliced
  • 100 g (3.5 oz) fresh or frozen green peas
  • 2 tablespoons vegetable oil
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1 garlic clove, minced

Instructions

  1. Bring a pot of water to a boil and blanch the bamboo shoots for about 2 minutes. Drain and set aside.
  2. Heat the oil in a wok over high heat. Add the garlic and stir until fragrant, then add the mushrooms and stir-fry for about 2 minutes.
  3. Add the blanched bamboo shoots and the peas and toss to combine.
  4. Season with the soy sauce, sugar, salt, and white pepper. Stir-fry for another 3 to 4 minutes until everything is cooked through.
  5. Transfer to a plate and serve hot.

Tips

  • Blanching the bamboo shoots removes any bitterness and improves their texture.
  • For extra aroma, drizzle a few drops of toasted sesame oil over the dish just before serving.

Nutrition Information

Calories: about 150 kcal per serving | Protein: 5 g | Carbs: 18 g | Fat: 7 g

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