Instructions: Cut the bamboo shoots lengthwise into pieces 1/2 inch wide and 2 1/2 inches long.

In a saucepan, heat the vegetable oil until it smokes. Add the bamboo shoots and stir-fry for 1 minute. Stir in the soy sauce, broth and sugar. Bring the mixture to a boil. Reduce the heat to low, cover the pan and simmer for 1 hour, or until the shoots are tender but still crunchy. Add the sesame oil and mix well.

Serve hot, with the sauce drizzled over rice.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.