The chemistry of food remains a mystery to me 57 years after I started eating the stuff. If someone asked, “Would you like some spinach fried with some fermented bamboo shoots and a splash of vinegar?” I might not be opposed but I’d also not have high expectations of what I was about to try. If I were in the kitchen while this was being prepared I’d unequivocally voice my opposition to the idea of ever trying it.

The central ingredient in this dish is Preserved Bamboo Shoots which can also be labeled Bamboo Shoots in Chili Oil. I’ve never been to a Chinese store that doesn’t carry them so look around. Of the three or four brands we’ve tried, we’ve never been disappointed. So what was alluding to about being in the kitchen when this dish is being prepared and then taking a pass? There’s a symbiotic relationship that develops during the very last step of preparing this and that is when you add the cider vinegar it seems to combine with something in the preserved bamboo shoots that creates something that smells akin to old urine to me; strongly of steaming hot stale urine. But DON’T let that deter you as again as I said in the blog post about Laphet Thoke regarding smoked shrimp and fish sauce, get past the initial smell (it dissipates quickly) and try this dish, you won’t be disappointed.

By now I’ll assume I no longer need to tell the reader to pair the dish with rice.

Ingredients:

• 1 – 3 Tbsp oil (Little Rangoon used paprika oil which was made by heating the oil with a good amount of paprika, this was for coloring)
• 2 heaping tablespoons of bamboo shoots (I use half the jar per portion as I don’t usually know when the next time will be that I make this dish)
• Spinach – remember that spinach cooks down a lot so portion accordingly
• 1/2 to 1 Tsp of brown sugar
• 1 – 2 Tbsp cider vinegar
• Salt

Preparation:

Heat wok until hot, add oil. Stir in the bamboo shoots but be careful as they splatter a LOT. Once they are hot add the spinach and enjoy the relief from the angry oil. Add the sugar and a little salt. When spinach is about half wilted add the vinegar and continue to stir fry until spinach is at desired doneness.

Seriously, do not fret about the funky smell, maybe it’ll smell different to you. I just wanted you to be prepared should it happen and you started panicking if the bamboo shoots you bought were somehow bad, now you know. This is one of those dishes that at first glance seem too simple to be amazing but I’d undersell it if I didn’t try to convince you of how great a dish this really is. Not only that, it’s simple and very fast to prepare.