Salted Egg Yolk Steamed Spring Bamboo Shoots鹹蛋黃汁蒸春筍
A classic Cantonese vegetable dish featuring fresh spring bamboo shoots lightly steamed and dressed in a luxurious salted egg yolk sauce. The tender shoots are complemented by the rich, savory richness of salted egg yolk, creating an elegant and refined side dish perfect for dim sum or banquet settings.
01Ingredients
- 500g Fresh spring bamboo shoots
- 3 whole Salted egg yolks
- 2tbsp Chicken stock
- 1tbsp Vegetable oil
- 0.5tsp White pepper powder
- 2 stalks Scallions
- 1tbsp Fried shallots
Nutrition (per serving)142kcal
- Protein4.8g
- Carbs8.2g
- Fat9.1g
Fiber 1.6 gSodium 445 mg
02Steps
- Clean the spring bamboo shoots, trim the tough outer layers, and cut into bite-sized pieces or halves lengthwise.
- Arrange the prepared bamboo shoots on a steaming plate in a single layer.
- Bring water to boil in a steamer and steam the bamboo shoots for 8-10 minutes until tender.
- While steaming, crumble the salted egg yolks into a bowl and mix with chicken stock and vegetable oil until smooth.
- Heat the salted egg yolk mixture gently in a small pan or microwave for 1-2 minutes until slightly thickened, stirring occasionally.
- Remove steamed bamboo shoots and arrange on a serving plate.
- Pour the warm salted egg yolk sauce evenly over the bamboo shoots.
- Sprinkle white pepper powder, chopped scallions, and fried shallots on top for garnish and serve immediately.
03Related recipes
Cook this with step-by-step timers
EatWhat guides you through each step with built-in timers. Free to start in your browser.