Braised Mushrooms & Bamboo Shoots

Main Course | Vegetarian | Recipes

Braised Mushrooms & Bamboo Shoots


  • 150g Chinese mushrooms, rinsed and soaked in warm water until soft 
  • 150g bamboo shoots, cut into small pieces
  • 6 stalks bak choi/Shanghai cabbage
  • 1 tbsp vegetable oil
  • 1 thumb-sized piece of ginger, diced
  • 1 thumb-sized piece of ginger, minced
  • 1/4 cup chicken stock (make your own - see the video recipe here!)
  • 1 clove garlic, minced
  • 2 spring onions, cut into 3cm pieces

Marinade for bamboo shoots

  • 1 tsp Lee Kum Kee Premium Light Soy Sauce
  • 1 tbsp Lee Kum Kee Premium Oyster Sauce


  • 2 tbsp Premium Dark Soy Sauce
  • 1/2 tbsp Premium Light Soy Sauce
  • 50ml chicken stock
  • 1 tsp sugar


  1. Mix the soy sauce and oyster sauce to make a marinade, then add to the bamboo shoots. Leave to marinade for 10-20 minutes. 
  2. In a wok with lid or another big saucepan with a lid, bring 4 cups of water to the boil. Carefully place the steaming plate inside and steam the Chinese mushrooms for 10 minutes or until done.
  3. Blanch the Chinese mushrooms and bamboo shoots in boiling water.
  4. Heat the oil in the wok and gently fry the mushrooms and bamboo shoots. Then blanch in boiling water again to remove excess oil.
  5. Blanch the bak choi/Shanghai cabbage stalks in boiling water.
  6. In the wok, adding a little more oil if necessary, stir-fry the diced ginger and Shanghai cabbage. Add chicken stock, letting it thicken and heat through.
  7. Arrange Shanghai cabbage on one side of a serving plate.
  8. Stir-fry minced ginger and garlic. Add the sauce mix.
  9. Add the Chinese mushrooms and bamboo shoots. Cover and cook until sauce thickens. Stir in the pieces of spring onion, arrange on a plate and serve.