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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. Clean the bamboo shoots thoroughly under running water, remove any dirt or sand. Cut into halves lengthwise to expose the tender inner flesh.
2. Prepare the spring mushrooms by halving them. If very large, quarter them instead. Set aside.
3. Arrange the bamboo shoot halves cut-side up on a heatproof plate. Scatter the halved spring mushrooms evenly over them.
4. Crush the salted egg yolks into small granules using the back of a spoon. Distribute them evenly over the mushrooms and bamboo shoots.
5. 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.
6. 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.
7. 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.
8. While steaming, prepare the cornstarch slurry by mixing cornstarch with water in a small cup. Set aside.
9. Once the steaming is complete, carefully remove the plate from the steamer. Let cool for 1 minute.
10. Garnish the dish with fresh spring onion segments. Serve immediately while hot.

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