"Stir-fried Spring Bamboo Shoots in Oil"is a traditional dish from Jiangsu and Zhejiang regions, commonly found in households throughout the Jiangnan area.The dish selects tender spring bamboo shoots, cooked with heavy oil and sugar.Freshly stir-fried bamboo shoots should be tender; the very best are those harvested just before or after Tomb Sweeping Day, as they become older and tougher after this season.

This stir-fried spring bamboo shoot dish does not need to be paired withother ingredientsto preserve its unique fresh flavor.Since bamboo shoots contain oxalic acid which can affect calcium absorption, blanching them in boiling water before cooking can remove the oxalic acid and result in a milder and fresher taste.

The preparation of stir-fried spring bamboo shoots starts with:

1. Removing the shells from the spring bamboo shoots and washing them clean

2. Boiling water to blanch the spring bamboo shoots

3. Heating a pan, adding an appropriate amount of oil and heating it to five-tenths hot before adding the blanched spring bamboo shoots and stir-frying;

4. Adding an appropriate amount of cooking wine and rock sugar, covering and simmering for a moment;

5. Using high heat to reduce the sauce.

Due to the strong oil-absorption property of bamboo shoots, more oil should be used during cooking to prevent them from drying out or burning.Less oil can make the bamboo shoots dry and burnt easily.Add oil to the pan, heating it to five-tenths hot before adding the spring bamboo shoots and stir-frying continuously to release moisture, making space for "rich oil and red sauce".After the bamboo shoots have released their aroma, add a small amount oflight soy sauceon low heat. Continue simmering until the edge of the pan begins to emit fragrant steam, indicating that the stir-fried spring bamboo shoots are ready. Then add rock sugar and cooking wine, stir well, switch to high heat to reduce the sauce.

The final reduction is a highlight of the dish, using changes in fire to make sure the sauce caramelizes just as the moisture evaporates, enhancing the taste of the bamboo shoots.To achieve the unique salty-sweet taste of Jiangnan, more sugar should be added.The finished dish has a bright red color and is tender and crisp with a fresh, slightly sweet flavor, making it irresistible.