Mushroom with Winter Bamboo (香菇烧冬笋 / Xiang Gu Shao Dong Sun)

Name: Mushroom with Winter Bamboo (香菇烧冬笋 / Xiang Gu Shao Dong Sun)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Cuisine: Hunan
Ingredients: 15 g dried shiitake mushrooms (about 150 g rehydrated); 200 g winter bamboo shoots, sliced; 4 scallions, cut into sections; 4 garlic cloves, sliced; 1 inch ginger, sliced; 2 tbsp cooking oil; 1 tbsp cooking wine; 2 tbsp light soy sauce; 1 tsp dark soy sauce; 1 tbsp oyster sauce (or vegetarian oyster sauce); 1 tsp sugar; 1/2 tsp salt; 1/4 tsp white pepper; 1 tsp sesame oil; 1 cup mushroom soaking liquid (or vegetable broth); 1 tsp cornstarch (mixed with 2 tbsp water)

Mushroom with winter bamboo (香菇烧冬笋, xiang gu shao dong sun) is a classic Hunan vegetarian dish that pairs two of the most prized ingredients in Chinese cooking: shiitake mushrooms and winter bamboo shoots. The shiitake mushrooms provide a deep, earthy umami that is the soul of the dish, while the winter bamboo shoots contribute a tender, sweet crunch that balances the richness. The two are braised together in a soy-ginger sauce that reduces to a glossy glaze, coating each piece with concentrated flavor. This dish represents the elegant side of Hunan cooking — not everything is fiery and bold. Sometimes, the most memorable dishes are the ones that let premium ingredients speak for themselves, enhanced by simple but precise technique.

Two treasures of the Hunan table

Shiitake mushrooms (香菇, xiang gu) and winter bamboo shoots (冬笋, dong sun) are two of the most revered ingredients in Chinese cuisine. Shiitake mushrooms, especially dried ones, develop a deep, smoky umami flavor during the drying process that is impossible to replicate with fresh mushrooms. Winter bamboo shoots are harvested from late November to February, when the shoots are at their most tender and sweet. Unlike spring bamboo shoots, which can be slightly fibrous, winter shoots are uniformly tender with a delicate, nutty flavor. In Hunan, this combination is considered a luxury vegetarian dish, often served at banquets and special occasions. The dish demonstrates the Chinese culinary principle of "plain but not simple" (素而不淡) — using humble ingredients to create something extraordinary.

Ingredients

Dried shiitake mushrooms are essential for this dish — they have a much deeper flavor than fresh ones. Winter bamboo shoots can be found canned or vacuum-sealed at Chinese grocery stores. If unavailable, fresh spring bamboo shoots or canned bamboo shoots can be substituted.

15 g dried shiitake mushrooms (about 150 g rehydrated)
200 g winter bamboo shoots, sliced
4 scallions, cut into sections
4 garlic cloves, sliced
1 inch ginger, sliced
2 tbsp cooking oil
1 tbsp cooking wine
2 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp oyster sauce (or vegetarian oyster sauce)
1 tsp sugar
1/2 tsp salt
1/4 tsp white pepper
1 tsp sesame oil
1 cup mushroom soaking liquid (or vegetable broth)
1 tsp cornstarch (mixed with 2 tbsp water)

Step-by-Step Instructions

Rehydrate the shiitake mushrooms. Place the dried shiitake mushrooms in a bowl and cover with warm water. Let them soak for 30 to 40 minutes until fully soft and plump. Do not discard the soaking liquid — it is liquid gold, full of umami flavor. Strain it through a fine mesh sieve to remove any grit and set aside. Once the mushrooms are soft, remove the tough stems and discard them. Cut the caps into halves or quarters, depending on their size — the pieces should be bite-sized and relatively uniform. Gently squeeze out excess water from the mushrooms. The rehydrated mushrooms should be plump, tender, and fragrant with a deep, earthy aroma.
Prepare the bamboo shoots. If using canned or vacuum-sealed winter bamboo shoots, rinse them thoroughly under cold water to remove any tinny or preservative taste. Cut them into thin slices or wedges, about the same size as the mushroom pieces. If the bamboo shoots are very large, cut them in half lengthwise first. If using fresh winter bamboo shoots, peel off the outer layers and blanch in boiling water for 5 minutes to remove bitterness, then slice. Blanching is especially important for fresh shoots, as it removes oxalic acid and improves both flavor and digestibility. Once prepared, drain the bamboo shoots and set aside.
Stir-fry the aromatics. Heat 2 tablespoons of oil in a wok over medium-high heat. Add the sliced garlic and ginger, and stir-fry for 15 seconds until fragrant. Add the scallion white parts and stir-fry for another 10 seconds. The aromatics should sizzle gently and release their fragrance without burning. The garlic should be pale golden, not brown. This step builds the aromatic foundation of the dish — the garlic, ginger, and scallions infuse the oil with their flavors, which will then coat the mushrooms and bamboo shoots.
Braise the mushrooms and bamboo shoots. Add the rehydrated shiitake mushrooms and bamboo shoots to the wok. Stir-fry over high heat for 2 minutes, tossing constantly. The mushrooms will begin to absorb the aromatic oil and develop a slight sheen. Add the cooking wine and let it sizzle. Add the light soy sauce, dark soy sauce, oyster sauce, sugar, salt, and white pepper. Stir well to coat everything evenly. Pour in the reserved mushroom soaking liquid (or vegetable broth) and bring to a boil. Reduce the heat to medium and let it simmer for 6 to 8 minutes, stirring occasionally. The liquid will gradually reduce and the mushrooms will absorb the flavors.
Thicken and finish. Once the braising liquid has reduced by about half, pour in the cornstarch slurry while stirring constantly. The sauce will thicken immediately, coating the mushrooms and bamboo shoots in a glossy glaze. Add the scallion green parts and stir-fry for 10 seconds. Drizzle with sesame oil and give everything one final toss. Transfer to a serving plate immediately. The dish should be glossy and rich, with each piece of mushroom and bamboo shoot coated in a savory, umami-packed glaze. The mushrooms should be tender and juicy, while the bamboo shoots should retain a slight crunch. Serve hot as a side dish or as a vegetarian main with steamed rice.

Secrets to perfect mushroom and bamboo

Save the mushroom soaking liquid. It is full of umami and makes a excellent braising liquid. Strain it through a fine sieve to remove any grit.
Use dried shiitake, not fresh. Dried shiitake mushrooms have a much deeper, smokier flavor than fresh ones. The drying process concentrates the umami compounds.
Remove the mushroom stems. The stems are tough and fibrous. Save them for stock if you like, but do not cook them in this dish.
Blanch fresh bamboo shoots. If using fresh winter bamboo shoots, always blanch them first to remove bitterness and oxalic acid. Canned shoots just need rinsing.

Variations

This elegant vegetarian dish can be enhanced with additional ingredients. Here are some popular variations.

With bok choy

Add blanched baby bok choy around the plated dish for a pop of green color and fresh flavor. The mild, sweet bok choy complements the earthy mushrooms beautifully.

With chestnuts

Add peeled, cooked chestnuts along with the bamboo shoots. The sweet, starchy chestnuts add another layer of texture and flavor that is especially popular in winter.

Nutrition

Estimated values per serving (recipe serves 3).

Nutrient	Per serving
Calories	110 kcal
Protein	5 g
Total fat	6 g
Saturated fat	1 g
Carbohydrates	12 g
Sodium	580 mg
Sugar	4 g

Values are estimates. Actual nutrition will vary depending on specific ingredients and portion sizes.

Frequently Asked Questions

What are winter bamboo shoots?

Winter bamboo shoots (冬笋, dong sun) are bamboo shoots harvested during winter, typically from late November to February. They are considered the finest bamboo shoots because they are harvested before they emerge from the ground, making them exceptionally tender and sweet. Unlike spring bamboo shoots, which can be slightly fibrous, winter shoots are uniformly tender with a delicate, nutty flavor. They are available fresh (in season), canned, or vacuum-sealed. Fresh winter shoots require peeling and blanching before use, while canned or vacuum-sealed shoots are ready to use after rinsing. Winter bamboo shoots are a prized ingredient in Chinese cuisine and are used in stir-fries, braises, and soups.

Why use dried shiitake mushrooms instead of fresh?

Dried shiitake mushrooms (冬菇, dong gu) have a much deeper, more complex flavor than fresh ones. The drying process concentrates the umami compounds (particularly guanylate) and develops a smoky, earthy aroma that fresh shiitake mushrooms simply do not have. When rehydrated, dried shiitake mushrooms also have a firmer, more satisfying texture that holds up well to braising. The soaking liquid is also a valuable ingredient — it is essentially a free mushroom stock that adds incredible depth to the dish. While you can use fresh shiitake mushrooms in a pinch, the dish will lack the depth of flavor that makes it special. Dried shiitake mushrooms are inexpensive and widely available at Asian grocery stores.

Is this dish vegan?

The recipe as written is vegetarian but not vegan, as it uses oyster sauce. However, it is very easy to make it fully vegan. Simply replace the oyster sauce with vegetarian oyster sauce (made from mushrooms, widely available at Asian markets) and use vegetable broth instead of any animal-based broth. With these simple substitutions, the dish becomes completely vegan while retaining all of its rich, umami flavor. The mushroom-based oyster sauce is an excellent substitute and many cooks actually prefer it for its cleaner flavor. The mushroom soaking liquid already provides a deep umami base, so the dish does not rely on animal products for its flavor.

Can I use canned bamboo shoots?

Yes, canned bamboo shoots work well in this dish and are much more convenient than fresh ones. Rinse them thoroughly under cold water before use to remove any tinny or preservative taste. Canned bamboo shoots are pre-cooked, so they just need to be heated through during the braising step. They may be slightly less sweet and tender than fresh winter bamboo shoots, but the difference is subtle and most people will not notice. Vacuum-sealed bamboo shoots (found in the refrigerated section of Asian markets) are a step up from canned — they have a fresher flavor and better texture. Fresh winter bamboo shoots, when in season, are the best choice but require peeling and blanching.

Related Recipes

If you enjoyed this elegant vegetarian dish, try these other Hunan vegetable and mushroom recipes that are equally delicious.

Mushroom with Winter Bamboo (香菇烧冬笋)