I opt for winter bamboo shoots instead of regular bamboo shoots since the winter shoots are milder in flavour. This dish is an example of family-style Chinese cuisine, and it's a quick and easy dish to make. It also features what's known on packages as "preserved vegetable", which is basically a form of mustard preserved in chili-based paste. Having a different crunch than bamboo shoots, there's a spicy and sour edge to preserved vegetable, and canned versions tend to be quite salty and need to be prepared to be more palatable.
Bamboo, Preserved Vegetable & Beef Stir-Fry
1-2 winter bamboo shoot halves (~1/2 a can)
140-170g (1/2 a 340g can or two  70g packages) shredded preserved vegetable
~200g flank steak
Light & dark soy sauces
- If canned preserved vegetable is used, rinse thoroughly to remove excess paste and salt. Set aside.
- Julienne the bamboo shoots across the grain in up to ~5cm lengths. Set aside.
- Slice beef thinly across the grain and place in a mixing bowl.
- Add sugar (~15mL), corn starch (~10mL), a dash of ground pepper, a trickle of vegetable oil, a couple of splashes of cooking wine and a trickle of dark soy sauce to the beef and mix thoroughly and evenly. Let marinate for at least 10 minutes.
- Heat wok over medium-high heat, then add oil to wok. Stir-fry beef until at least half-cooked, then add preserved vegetable and bamboo shoots. Continue stir-frying over medium-high heat, closing lid occasionally to allow for the cooking of the ingredients.
- If necessary, add light soy sauce and/or pepper to taste, remove from heat and serve.