Panda’s Vegetable Stir-Fry

I thought I knew bamboo shoots until I had them in a simple farmer’s market in Chengdu. The local chefs prepared it just right; my whole crew was devouring bamboo shoots like a pack of starving pandas. Since that visit, bamboo shoots have shot up several notches on my veggie-meter. 

Makes 4 servings

Panda Veggie Stir Fry


1 tablespoon Chinese rice wine or dry sherry
1 tablespoon soy sauce
2 teaspoons cornstarch

Main Ingredients

12 ounces turkey breast strips or turkey cutlets, thinly sliced
1 tablespoon vegetable oil
1 teaspoon minced garlic
6 button mushrooms, thinly sliced
2 green onions, cut into 1-inch pieces
One 8-ounce can whole bamboo shoots, drained and thinly sliced
1 tablespoon chili bean paste
1 tablespoon soy sauce
1 fresh hot red chili, thinly sliced

To make the marinade, combine the rice wine, soy sauce, and cornstarch in a bowl and mix well. Add the turkey and stir to coat evenly. Let stand for 10 minutes.

Place a wok or stir-fry pan over high heat until hot. Add the oil, swirling to coat the sides. Add the garlic and cook, stirring, until fragrant, about 10 seconds. Add the mushrooms and green onions and stir-fry until the mushrooms begin to release their liquid, 1 to 2 minutes. Add the turkey and cook, stirring, until no longer pink, about 2 minutes. Add the bamboo shoots and stir to combine. Add the bean paste and soy sauce and stir until well combined and the bamboo shoots are heated through, about 1 minute more.

Transfer to a serving platter. Garnish with the sliced chili and serve.