Salted Egg Yolk Spring Mushroom Steamed Bamboo Shoots鹹蛋黃春菇蒸竹筍
A delicate Cantonese steamed dish featuring tender bamboo shoots topped with a golden salted egg yolk sauce and fresh spring mushrooms. The creamy egg yolk creates a luxurious coating while the mushrooms add earthy umami notes, making this an elegant vegetarian dish perfect for dim sum or special occasions.
01Ingredients
- 400g Fresh bamboo shoots
- 200g Fresh spring mushrooms
- 2 whole Salted egg yolks
- 50ml Chicken or vegetable stock
- 1tbsp Lard or vegetable oil
- 1tsp Shaoxing wine
- 0.5tsp Salt
- 0.25tsp White pepper powder
- 0.5tsp Sugar
- 1 whole Spring onion
- 1tsp Cornstarch
- 2tbsp Water
Nutrition (per serving)145kcal
- Protein5.2g
- Carbs8.1g
- Fat9.8g
Fiber 1.9 gSodium 512 mg
02Steps
- Clean the bamboo shoots thoroughly under running water, remove any dirt or sand. Cut into halves lengthwise to expose the tender inner flesh.
- Prepare the spring mushrooms by halving them. If very large, quarter them instead. Set aside.
- Arrange the bamboo shoot halves cut-side up on a heatproof plate. Scatter the halved spring mushrooms evenly over them.
- Crush the salted egg yolks into small granules using the back of a spoon. Distribute them evenly over the mushrooms and bamboo shoots.
- Mix the chicken stock, Shaoxing wine, salt, white pepper, and sugar in a small bowl. Pour this mixture evenly over the bamboo shoots and mushrooms.
- Heat the lard in a small wok or pan until it just begins to smoke slightly. Drizzle this hot lard over the bamboo shoots to infuse a rich flavor.
- Place the plate into a steamer pot filled with boiling water. Steam for 12-15 minutes until the bamboo shoots are tender and the salted egg yolk is cooked through.
- While steaming, prepare the cornstarch slurry by mixing cornstarch with water in a small cup. Set aside.
- Once the steaming is complete, carefully remove the plate from the steamer. Let cool for 1 minute.
- Garnish the dish with fresh spring onion segments. Serve immediately while hot.
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