Entree: China – Yunnan – 腊肉苦笋 ➤ Là ròu kǔ sǔn (Yunnan-style braised cured ham cooked with local bitter bamboo shoots)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 25 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 8 oz (225 g) Xuanwei or cured ham, sliced thin (approx. usable weight)
- 12 oz (340 g) fresh bitter bamboo shoots, peeled and cut into 1/2-inch (1.5 cm) slices
- 2 tbsp (30 ml) neutral oil such as peanut or vegetable oil
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 ml) dark soy sauce
- 1 tbsp (15 ml) Shaoxing rice wine
- 1 tsp (5 g) sugar
- 2 slices (about 0.5 oz (15 g)) fresh ginger, julienned
- 3 cloves garlic, smashed
- 2 scallions, white and green separated, sliced (white and green parts)
- 1/2 cup (120 ml) low-sodium chicken stock or water
- 1 small dried red chile (optional)
- 1/4 tsp (1 g) ground Sichuan peppercorns (optional)
- Salt to taste (if needed)
- Fresh cilantro or additional scallion greens for garnish (no measurement)

Show original ingredient measurements

- 8 oz (225 g) Xuanwei or cured ham, sliced thin (approx. usable weight)
- 12 oz (340 g) fresh bitter bamboo shoots, peeled and cut into 1/2-inch (1.5 cm) slices
- 2 tbsp (30 ml) neutral oil such as peanut or vegetable oil
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 ml) dark soy sauce
- 1 tbsp (15 ml) Shaoxing rice wine
- 1 tsp (5 g) sugar
- 2 slices (about 0.5 oz / 15 g) fresh ginger, julienned
- 3 cloves garlic, smashed
- 2 scallions, white and green separated, sliced (white and green parts)
- 1/2 cup (120 ml) low-sodium chicken stock or water
- 1 small dried red chile (optional)
- 1/4 tsp (1 g) ground Sichuan peppercorns (optional)
- Salt to taste (if needed)
- Fresh cilantro or additional scallion greens for garnish (no measurement)

Instructions

1. Rinse peeled bitter bamboo shoots under cold water and parboil in lightly salted water for 8–10 minutes to reduce bitterness; drain and set aside.
2. Heat oil in a wok or heavy skillet over medium-high heat until shimmering. Add sliced ham and stir-fry 2–3 minutes until edges start to brown and fat renders.
3. Push ham to the side and add ginger, garlic, and white parts of scallion; stir-fry 30–45 seconds until aromatic.
4. Add the parboiled bamboo shoots and the dried chile if using; stir to combine and cook 2–3 minutes.
5. Add light soy sauce, dark soy sauce, Shaoxing wine, sugar, and chicken stock; bring to a simmer. Adjust heat to maintain a gentle simmer.
6. Cover and braise for 10–12 minutes so flavors meld and bamboo shoots absorb the ham’s smokiness.
7. Uncover, increase heat to reduce sauce to a glossy finish if needed, taste and add salt sparingly (ham is salty). Sprinkle ground Sichuan peppercorns if using.
8. Transfer to a serving dish and garnish with scallion greens or cilantro. Serve hot with steamed rice.