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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. Clean the spring bamboo shoots, trim the tough outer layers, and cut into bite-sized pieces or halves lengthwise.
2. Arrange the prepared bamboo shoots on a steaming plate in a single layer.
3. Bring water to boil in a steamer and steam the bamboo shoots for 8-10 minutes until tender.
4. While steaming, crumble the salted egg yolks into a bowl and mix with chicken stock and vegetable oil until smooth.
5. Heat the salted egg yolk mixture gently in a small pan or microwave for 1-2 minutes until slightly thickened, stirring occasionally.
6. Remove steamed bamboo shoots and arrange on a serving plate.
7. Pour the warm salted egg yolk sauce evenly over the bamboo shoots.
8. Sprinkle white pepper powder, chopped scallions, and fried shallots on top for garnish and serve immediately.

Related recipes

More Hong Kong recipes

Stir-fried Long Beans with Preserved Olive Vegetables and Minced Garlic Roast Duck Rice Yuenyeung Money Bag Tripe Stir-fried Spring Vegetables with Bean Sprouts, Crispy Garlic and Salted Fish Stir-fried Beef with Broccoli in Oyster Sauce