I went to meet up with Gerald for dimsum and some grocery shopping in Chinatown, Amsterdam recently. While we were browsing the aisles, Gerald spotted some fresh green bamboo shoots in a package. He was very interested to buy some but there were too many in the package. So he gave me some, to be exact, I took 3 sticks.. 🙂

With some advice from my sister, I made this with 2 of them..


  • 2 fresh bamboo shoots
  • 6 medium-sized fresh white mushrooms, quartered
  • 50g pork or chicken fillet, cubed into 1x1cm pieces
  • 2 garlic cloves, minced
  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1/2 tsp black pepper
  • 1 tsp cornflour


    1. Marinate meat in 1 tbsp oyster sauce, half of the light soy sauce, pepper and cornflour for 15 mins.
    2. Peel all the green from the bamboo shoots and discard, leaving only the white part. Slice each bamboo shoot thinly, and a little horizontally.

  1. Heat a wok at high heat, add in 2 tbsp vegetable oil and marinated meat, quickly stirfry for 5 mins or till meat’s light brown and almost cooked.
  2. Add in garlic and mushrooms, stirfry for 2 mins.
  3. Add in bamboo shoots, then the rest of oyster sauce and light soy sauce. Mix completely with the rest of ingredients in wok. Sitrfry a further 3 mins.
  4. Add in some water, just enough to cover the ingredients in wok. When it boils, turn heat to medium-low heat and let all simmer gently for 5-8 mins and water has reduced and thickened.
  5. Serve directly with rice. It’s enough to serve 2 persons.

Can’t really taste the difference between fresh bamboo shoots and the ones in packages or tins..


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