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.

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.

Nourilo’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.