Pickled Bamboo Shoots with Chili Peppers (Pao Jiao Sun)
Crisp spring bamboo shoots pickled in a spicy, savory, and sour brine with wild chilies. A refreshing and authentic Sichuan-style cold appetizer.
Equipment
- 1 Large Stockpot For boiling shoots and brine
- 1 Airtight Container Glass preferred for storage
Ingredients
Bamboo Preparation
- 2.5 lbs fresh spring bamboo shoots or vacuum-packed whole shoots
- 1 tbsp salt for soaking water
Pickling Brine
- 2 tbsp neutral oil
- 1 inch fresh ginger smashed
- 20 g rock sugar approx 1.5 tbsp
- 3 bay leaves
- 20 g salt adjust to taste
- 1 cinnamon stick
- 3 star anise
- 1 black cardamom (cao guo) optional
- 5 dried red chilies
- 1 tbsp 13-spice powder or five-spice powder
- 1 tsp fennel seeds
- 1 tbsp Sichuan peppercorns
- 2 tbsp light soy sauce
- 2 tbsp Shaoxing wine or Huangjiu
- 20 pickled chili peppers (pao jiao) plus 1/4 cup brine from jar
- 4 cups water or enough to cover shoots
Instructions
- Peel the fresh bamboo shoots, removing all tough outer husks and trimming the woody base. If the shoots are thick, slice them in half lengthwise.
- In a large bowl, dissolve 1 tablespoon of salt in water. Soak the peeled shoots for 2 hours to remove bitterness.
- Drain the shoots. Bring a large pot of salted water to a boil and blanch the shoots for 5 minutes. Drain and plunge into ice water.
- In a clean pot, combine 4 cups water, oil, ginger, sugar, bay leaves, cinnamon, star anise, cardamom, dried chilies, Sichuan peppercorns, fennel seeds, and 13-spice powder.
- Bring to a boil, then add salt, soy sauce, Shaoxing wine, and the pickled peppers (with their juice). Taste the brine; it should be slightly saltier than a soup.
- Add the blanched bamboo shoots to the boiling brine. Cover, reduce heat to low, and simmer for 30 minutes.
- Turn off the heat. Let the shoots cool completely in the liquid. Remove the solid spices (star anise, cinnamon, bay leaves) but keep the peppers.
- Transfer to an airtight container and refrigerate for at least 4 hours (preferably overnight) before serving.
Notes
Nutrition Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included. Sodium content depends heavily on brine absorption.
Food Safety Note: Do not consume fresh bamboo shoots raw. They must be boiled/blanched to remove natural toxins.