Stir-Fried Bamboo Shoots with Wood Ear Mushrooms in Shaoxing Sauce

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crunchy bamboo shoots and tender wood ear mushrooms stir-fried with Shaoxing wine and soy sauce, a classic vegetable side from Shanghai cuisine. This Chinese-inspired vegetarian recipe, ready in about 35 minutes, pairs fresh bamboo shoots, dried wood ear mushrooms, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 10 min Serves 3 Chinese cuisine 90 cal/serving

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Ingredients

8 oz, peeled and sliced into thin strips fresh bamboo shoots
1 oz, soaked and sliced dried wood ear mushrooms
2 tbsp vegetable oil
2 cloves, minced garlic
1 tbsp Shaoxing wine
1 tbsp light soy sauce
1/2 tsp salt
1/4 tsp white pepper
1, sliced thin for garnish scallions

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Instructions

Step 1: Soak 1 oz dried wood ear mushrooms in warm water for 20 minutes until soft. Drain and slice into thin strips. Peel and thinly slice 8 oz fresh bamboo shoots into strips.
Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add 2 cloves minced garlic and sauté for 30 seconds until fragrant but not browned.
Step 3: Add bamboo shoots and wood ear mushrooms to the wok, stir-frying for 3-4 minutes until bamboo shoots start to become tender but still crisp.
Step 4: Stir in 1 tbsp Shaoxing wine, 1 tbsp light soy sauce, 1/2 tsp salt, and 1/4 tsp white pepper. Continue to stir-fry for another 2 minutes until the sauce coats the vegetables and they are cooked through.
Step 5: Remove from heat, garnish with 1 sliced scallion, and serve immediately as a refreshing vegetable side dish.