Hangzhou Temple-Style Braised Spring Bamboo Shoots with Yellow Wine and Ham

Prepare the bamboo shoots by peeling off the tough outer layers and slicing them into thick, uniform pieces. Blanch in boiling water for 2 minutes to remove bitterness, then drain and set aside.

Heat vegetable oil in a clay pot or heavy-bottomed pot over medium heat. Add ginger slices and spring onion sections, stir-frying until fragrant, about 1 minute.

Add the sliced Jinhua ham to the pot and stir-fry for 2-3 minutes until it releases its aroma and fat begins to render.

Add the blanched bamboo shoots to the pot, stirring to combine with the ham and aromatics. Pour in the Shaoxing yellow wine and let it simmer for 1 minute to allow the alcohol to evaporate.

Add light soy sauce, crushed rock sugar, and chicken broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes until bamboo shoots are tender and sauce has reduced slightly.

Uncover the pot and continue simmering for another 5-10 minutes to further reduce the sauce to a glossy consistency. Stir occasionally to prevent sticking.

Remove from heat and drizzle with sesame oil. Gently stir to combine, then transfer to a serving dish. Garnish with additional spring onion greens if desired.