Tatsoi and Winter Bamboo Shoot Stir-Fry

Why people make this dish

Tatsoi (ta ke cai or tap-kot choi in Cantonese) is a distinctly Shanghai and Jiangnan vegetable — the genuine article, grown in the cool farmland south of the Yangtze, has a wonderfully silky, sweet texture after the first frost, virtually melting in the mouth. Shanghai-grown tatsoi, sourced from a specialty Chinese grocer, is well worth seeking out during winter for the best texture. Together with winter bamboo shoots — blanched to remove bitterness before slicing — this dish is a traditional New Year vegetable pairing in Shanghai households, and it is also a practical, fibre-rich everyday dish for anyone looking to keep their digestion regular. Both ingredients are high in dietary fibre, which supports intestinal motility and is associated with reducing the risk of constipation and colorectal problems.

Who it suits / who should be cautious

• Well suited for people wanting to prevent constipation, or those managing diabetes, high blood pressure, or excess weight
• People with a history of kidney disease, urinary tract stones, or skin conditions (such as eczema) should be cautious — bamboo shoots contain calcium oxalate and are traditionally considered a “triggering food” (fa wu) that may aggravate existing skin conditions
• If you substitute winter mushrooms (dong gu) or cloud ear fungus (yun er) for bamboo shoots, the dish remains delicious while removing the oxalate concern

Why these ingredients (the food-therapy logic)

• Tatsoi (ta ke cai): A brassica vegetable that is mildly cool in nature; rich in fibre, vitamins, and minerals; traditionally considered to support the liver and stomach, clear heat mildly, and promote bowel movement
• Winter bamboo shoots (dong sun): Low in calories, high in dietary fibre; traditionally associated with promoting digestion, dissolving phlegm, and lowering the accumulation of fat; contain calcium oxalate, which is reduced by blanching

Ingredients (2–3 servings)

Ingredient	Amount	Notes
Tatsoi (ta ke cai)	~450 g (12 liang)	Cut into individual pieces, rinsed; look for Shanghai-sourced
Winter bamboo shoot	1 whole	Peel, halve, then blanch in boiling water for 20 minutes before slicing
Garlic slices	1 teaspoon
Stock	Half a bowl	Or water with a little seasoning
Seasoning	To taste	Salt, light soy sauce, or oyster sauce

Method

1. Separate the tatsoi into individual pieces, rinse well and drain.
2. Peel the winter bamboo shoot and cut in half. Place in a pot of cold water and bring to a boil. Boil for 20 minutes to reduce bitterness and break down some of the oxalic acid. Remove, cool slightly, then cut into slices.
3. Heat oil in a wok over high heat. Add the garlic slices and stir-fry until fragrant.
4. Add the bamboo shoot slices and stir-fry for about a minute.
5. Add the tatsoi and stir-fry together over high heat.
6. Pour in the stock and seasoning. Cook for approximately 12 minutes, tossing occasionally, until the tatsoi is tender and the liquid has reduced.
7. Plate and serve immediately.

Bro Niu’s tips

Bamboo shoots are genuinely beneficial, but because they are traditionally classified as a “triggering food” (fa wu), people with old skin conditions should not over-eat them. This dish suits those with diabetes, high blood pressure, and those managing weight. Because both tatsoi and bamboo shoots are relatively high in oxalic acid, people with kidney disease or urinary stones should avoid this dish. If bamboo shoots are unavailable or unsuitable, winter mushrooms or cloud ear fungus make delicious substitutes.

Community questions answered (selected)

• Q (Yiman): If I don’t want to use bamboo shoots, what other vegetable can I stir-fry the tatsoi with? Bro Niu: You can stir-fry it with winter mushrooms (dong gu) or cloud ear fungus (yun er) — both work well.

• Q (匿名访客, seeking a non-sweet constipation option): I don’t like sweet dishes — is there another food-therapy option? Bro Niu: You can cook a soup of pumpkin, carrot, and tomato with a few slices of ginger and frog meat (tian ji), simmered in 6 bowls of water down to 3 to 4 bowls. Drink the soup and eat the ingredients.

• Q (May): My 15-year-old daughter has a bowel movement only every 4–5 days, with very hard, painful stools that sometimes cause bleeding. What can help her? Bro Niu: Try sweet potato congee for breakfast. Also, pick up some dried American prunes from the supermarket — have her eat 4 to 6 prunes as a snack followed by a large glass of water. If her qi and blood are low, a soup of angelica root (dang gui) 3 qian, cistanche (rou cong rong) 5 qian, and figs (wu hua guo) 4 pieces with lean pork, 5 bowls of water down to 2 bowls, twice weekly, can help nourish and moisten the intestines. Fresh fruit, vegetables with roughage, and plenty of water are the foundation.

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Published December 28, 2012 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.