Salt-and-Pepper Bamboo Shoots

Steps

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1. 1
   Trim the discolored top portion of the bamboo shoot, check for freshness by smelling it, then make a slit along the shoot to peel away the outer husk and carefully remove any rough or wrinkled sections with a knife
   ▶ ≈0:56
2. 2
   Slice the cleaned bamboo shoots into strips approximately 0.5 cm thick, using a tapping motion with the knife to maintain control
   ▶ ≈2:38
3. 3
   Heat a wok and add 2 tablespoons of sesame oil, when it starts to shimmer add the bamboo shoot strips and toss quickly to coat evenly with oil
   ▶ ≈6:08
4. 4
   Spread the bamboo strips evenly on the wok bottom, cover with a lid and dry-braise for 30 seconds without adding water to develop even browning and caramelized aroma
   ▶ ≈7:08
5. 5
   Remove the lid, flip and toss the shoots quickly so all sides develop color and aroma; the thin strips cook through rapidly
   ▶ ≈8:20
6. 6
   Test one of the thicker strips for tenderness, then add minced garlic, chopped scallions, and chili pepper, quickly stirring to release their fragrance in the residual oil
   ▶ ≈9:02
7. 7
   Turn off the heat, add salt, ground black pepper, and a small amount of sugar, tossing quickly to evenly distribute the seasoning over the bamboo shoots
   ▶ ≈9:26
8. 8
   Optionally cover the wok for another 30 seconds to allow residual heat and the natural moisture from the shoots to develop deeper caramelized flavor, then transfer to a serving plate
   ▶ ≈10:14