Shrimp and Bamboo Shoot Rice Bowl with a Chinese Flair
Quick & Easy Chinese-Style Shrimp and Bamboo Shoot Rice Bowl Recipe
Craving a delicious meal that’s both quick and impressive? Introducing our ‘Chinese-Style Shrimp and Bamboo Shoot Rice Bowl,’ ready in just 10 minutes! This delightful dish features plump shrimp, crisp bamboo shoots, and fresh vegetables stir-fried in a savory oyster sauce glaze, all served over a bed of rice. While it looks like a gourmet dish from a Chinese restaurant, it’s surprisingly simple to make at home. Chinese cuisine often balances ease of preparation with incredible flavor, and this recipe is no exception. With just oyster sauce and a cornstarch slurry, you can achieve that authentic, rich Chinese restaurant taste. Elevating this dish further is simple – quality ingredients make a world of difference! The cooking process is straightforward: stir-fry the vegetables and shrimp, then thicken with a cornstarch slurry for a luscious sauce. The combination of the shrimp’s umami, the crunchy bamboo shoots, and the vibrant vegetables creates a wonderfully satisfying bowl. It’s reminiscent of Chinese ‘Japchae-bap’ (mixed stir-fried rice) or ‘Nurungji-tang’ (crispy rice soup) in flavor. You can even transform it into Nurungji-tang by adding fried crispy rice, or a seafood medley dish by incorporating more assorted seafood. This ‘Shrimp and Bamboo Shoot Rice Bowl’ is so delicious, you’ll finish it in no time!
Main Ingredients
- 1 bowl cooked rice
- 100g prepared bamboo shoots
- 1/4 onion
- 1/5 red bell pepper
- 1/5 yellow bell pepper
- 5 stalks chives, cut
- 2 Tbsp cooking oil
Chinese-Style Sauce
- 1.5 Tbsp oyster sauce
- 1/2 Tbsp corn syrup (or honey)
- 100ml water
- 1/2 Tbsp sesame oil
- Pinch of black pepper
- 1.5 Tbsp oyster sauce
- 1/2 Tbsp corn syrup (or honey)
- 100ml water
- 1/2 Tbsp sesame oil
- Pinch of black pepper
Cooking Instructions
Step 1
Prepare 1 bowl of warm, cooked rice. Portion it into your serving bowl.
Step 2
Wash the onion and bell peppers, pat them dry, and then julienne them (cut into thin strips). Cut the chives into 3-4 cm lengths.
Step 3
Prepare the bamboo shoots. If using frozen bamboo shoots, do not thaw them beforehand. Instead, place them directly into boiling water to cook. This method helps retain their crisp texture.
Step 4
If using frozen shrimp, thaw them by soaking in cold water. Once thawed, gently pat them dry with paper towels.
Step 5
Heat a frying pan over medium-low heat and add 2 tablespoons of cooking oil. Sauté the minced garlic until fragrant, being careful not to burn it. This fragrant base is key!
Step 6
Once the garlic is aromatic, add the julienned onion and bell peppers to the pan. Stir-fry over high heat for a short time to keep the vegetables crisp and vibrant.
Step 7
Add the thawed shrimp and the cut chives to the pan. Continue to stir-fry until the shrimp turns pink and is cooked through.
Step 8
Pour in the oyster sauce (1.5 Tbsp) and corn syrup (1/2 Tbsp). Mix everything well to ensure the sauce evenly coats all the ingredients as you stir-fry.
Step 9
Add 100ml of water and bring the mixture to a boil over high heat. Once boiling, reduce the heat slightly.
Step 10
In a small bowl, whisk together 1 tablespoon of water and 1 tablespoon of cornstarch until smooth to create a slurry. Gradually pour the cornstarch slurry into the simmering mixture while stirring continuously. Adjust the consistency to your desired thickness; you want a nice, glossy sauce, not too thick or too thin.
Step 11
Finally, stir in 1/2 tablespoon of sesame oil and a pinch of black pepper for added aroma. Spoon the finished stir-fry generously over the prepared warm rice to create your delicious Chinese-style Shrimp and Bamboo Shoot Rice Bowl!
