Step 1

Chop the bamboo into 1.5-2 cm pieces.

Step 2

Heat up vegetable oil in a wok (deep skillet) over medium heat.

Step 3

Add ginger and cook for 30 seconds. Reduce heat and add sugar, making sure that it completely dissolves in the oil.

Step 4

Add chopped bamboo shoots and increase heat to high. Stir well and cook for a few minutes, until the bamboo pieces are browned around the edges.

Step 5

Add wine, both soy sauces and water. Mix it well, cover the pot with the lid and stew everything for around 10 minutes over medium heat.

Step 6

Remove the lid and increase the heat to evaporate excess water.

Step 7

When the bamboo shoots is completely cooked, add a couple of drops of oil and stir. Serve as a vegetarian main course or with a meat side dish.