Ingredients
500 g of Wenzheng Mountain bamboo shoots (or spring bamboo shoots), 50 g each of rehydrated shiitake mushrooms and Chinese ham.
Seasonings
Sesame oil, cooking wine, cornstarch, and salt, each to taste.
Instructions
1. Cut the ham and bamboo shoots into thin strips. Place a pot over heat, add water, and bring to a boil. Add the bamboo shoots with a pinch of salt, cook until boiling, then remove and place in a small bowl.
2. Arrange the shredded ham on top of the bamboo shoots, place two shiitake mushrooms on the very top, then add water mixed with cornstarch and cooking wine, and steam in a steamer for 15 minutes.
3. After steaming, use a slotted spoon to drain the liquid, invert the bamboo shoots onto a serving plate, then pour the reserved liquid back over the dish (optional: garnish with a few broccoli florets around the plate). The bamboo shoots are jade-white in color, with a delicate fragrance, crisp and tender texture, and a pleasantly fresh, sweet, and slightly tangy flavor.