Stewed Bamboo Shoots with Ham, or Huǒtuǐ Dùn Sǔnjiān, is a classic dish from Anhui Province, China, showcasing the delicate, earthy flavors of Huizhou cuisine. This comforting dish pairs tender bamboo shoot tips with the rich, savory depth of Anhui’s famous cured ham, slow-stewed to create a harmonious blend of textures and umami. A staple in Anhui households, it highlights the region’s knack for elevating simple ingredients into something extraordinary. This recipe guides you through crafting this authentic dish, perfect for a cozy meal or an impressive side.
Ingredients
Serves 4
For the Dish
- 1 lb fresh bamboo shoot tips (or canned, if fresh is unavailable)
- 1/2 lb Anhui cured ham (or substitute with Chinese Jinhua ham or prosciutto)
- 2 tbsp vegetable oil
- 1-inch piece of ginger, thinly sliced
- 2 cloves garlic, minced
- 2 scallions, cut into 2-inch pieces
- 1 tbsp Shaoxing wine
- 1 tsp sugar
- 1 tbsp soy sauce (light soy preferred)
- 1/2 tsp dark soy sauce (for color, optional)
- 1 cup chicken stock or water
- 1/2 tsp white pepper
- 1 tsp sesame oil (for finishing)
- 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
Equipment
- Medium pot or wok
- Sharp knife for peeling bamboo shoots
- Strainer (if using canned bamboo shoots)
- Paper towels
Step-by-Step Recipe
Step 1: Prepare the Bamboo Shoots
If using fresh bamboo shoot tips, peel away the tough outer layers until you reach the tender, pale core. Trim off any fibrous ends and cut the shoots into bite-sized pieces, about 2 inches long and 1/2 inch thick. To remove bitterness, blanch the bamboo shoots in boiling water for 5–7 minutes, then drain and rinse under cold water. Pat dry with paper towels.
If using canned bamboo shoots, rinse thoroughly under cold water to remove any brine flavor, then drain and pat dry. Canned shoots are pre-cooked, so no blanching is needed, but rinsing ensures a clean taste.
Step 2: Prepare the Ham
Anhui cured ham is the star of this dish, providing a salty, umami-rich depth. If using authentic Anhui or Jinhua ham, soak it in warm water for 30 minutes to reduce saltiness, then pat dry. Slice the ham into thin strips or small cubes, about 1/4 inch thick, to ensure even cooking and flavor distribution. If substituting with prosciutto, no soaking is needed, but cut into similar-sized pieces.
Step 3: Stir-Fry the Aromatics
Heat 2 tablespoons of vegetable oil in a medium pot or wok over medium heat. Add the sliced ginger, minced garlic, and scallions, stir-frying for 1–2 minutes until fragrant and slightly golden. This creates an aromatic base that infuses the dish with warmth and depth.
Step 4: Cook the Ham
Add the sliced ham to the pot, stirring for 2–3 minutes to release its savory oils and aroma. The ham should sizzle and lightly crisp at the edges, intensifying its flavor. Be careful not to overcook, as it can become tough.
Step 5: Stew the Bamboo Shoots
Add the prepared bamboo shoots to the pot, stirring to coat them in the ham and aromatic oils. Pour in the Shaoxing wine, soy sauce, dark soy sauce (if using), and sugar, stirring gently to combine. Add 1 cup of chicken stock or water, ensuring the bamboo shoots are mostly submerged. Sprinkle in the white pepper for a subtle kick.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, allowing the bamboo shoots to absorb the ham’s flavor and the broth to reduce slightly. Stir occasionally to prevent sticking. The bamboo shoots should become tender but retain a slight crispness, and the broth should be rich and savory.
Step 6: Thicken (Optional) and Finish
For a slightly thicker sauce, stir in the cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) during the last 2 minutes of cooking. Stir gently until the sauce thickens and coats the bamboo shoots and ham. If you prefer a lighter broth, skip this step.
Drizzle 1 teaspoon of sesame oil over the dish for a glossy finish and nutty aroma. Taste and adjust seasoning, adding a pinch of salt or more soy sauce if needed, though the ham’s saltiness usually suffices.
Step 7: Serve
Transfer the stewed bamboo shoots and ham to a serving dish, ensuring plenty of sauce accompanies the ingredients. Garnish with additional chopped scallions for freshness, if desired. Serve hot as a side dish alongside steamed rice or as part of a larger Anhui-style meal with other Huizhou classics like Stinky Mandarin Fish or Li Hongzhang Hotchpotch.
Tips for Success
- Bamboo Shoot Selection: Fresh bamboo shoots offer the best texture, but canned ones are a convenient substitute. Look for young, tender shoot tips for optimal flavor.
- Ham Substitutes: If Anhui or Jinhua ham is unavailable, prosciutto or even a high-quality smoked ham can work, though the flavor will be less traditional. Adjust soaking time to control saltiness.
- Texture Balance: Don’t overcook the bamboo shoots; they should be tender yet slightly crisp to contrast the ham’s richness.
- Make-Ahead: The dish can be prepared a day ahead and reheated gently, as the flavors deepen with time. Add a splash of water when reheating to maintain the sauce’s consistency.
Cultural Context
Stewed Bamboo Shoots with Ham is a hallmark of Anhui’s Huizhou cuisine, one of China’s eight great culinary traditions, known for its focus on local ingredients and slow-cooking techniques. Anhui’s fertile lands yield abundant bamboo shoots, while its cured hams, particularly from Huizhou, are prized for their intense flavor. This dish reflects the region’s resourcefulness, pairing humble bamboo with luxurious ham to create a dish that’s both rustic and refined. Often served at family gatherings or festive occasions, it embodies Anhui’s love for balanced, savory flavors.
Final Thoughts
Stewed Bamboo Shoots with Ham is a testament to the elegance of simplicity in Anhui cuisine. The tender, earthy bamboo shoots soak up the smoky, umami-rich ham, creating a dish that’s both comforting and sophisticated. With just a handful of ingredients and a little patience, you can bring this Huizhou classic to your table. Whether you’re exploring Anhui’s culinary heritage or simply craving a soul-warming dish, this recipe delivers a taste of tradition that’s sure to impress. Dig in and enjoy the flavors of Anhui!