Taiwanese braised bamboo shoots

Step 1: Rinse 1 ⅓ lb fermented bamboo shoot shreds in a colander under cold running water, rubbing them with your hands, for about 1 minute.

Step 2: Bring a large pan of water to the boil, add the shoots and boil hard for 5 minutes, then drain. Repeat with fresh water once more; the sour smell should be much milder after the second boil.

Step 3: Squeeze the shoots firmly to remove as much water as you can, then cut any long strands into 8–10 cm lengths.

Step 4: Squeeze 4 dried shiitake mushrooms dry (keep the soaking liquid), trim off the stems and slice the caps thinly.

Step 5: Heat 5 tbsp vegetable oil in a wok or heavy pot over a medium heat. Fry 4 garlic cloves and the shiitake for 1–2 minutes, until the garlic is pale golden and fragrant.

Step 6: Add the bamboo shoots and stir-fry for 3–4 minutes, until they are coated in oil and start to squeak against the pan.

Step 7: Add 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 tbsp rock sugar or white sugar and ¼ tsp ground white pepper and toss for 1 minute, until the shreds turn an even caramel colour.

Step 8: Pour in 1 ¼ cups water, bring to a simmer, then cover and braise over a low heat for 20–25 minutes, stirring now and then, until the shoots are tender and the liquid has reduced to a shiny glaze.

Step 9: Uncover, add 1 fresh red chilli if you like a little heat, and simmer for 2–3 more minutes until only a spoonful of syrupy sauce clings to the bottom. Taste and add a pinch more sugar if it still tastes sharp.

Step 10: Serve warm or at room temperature with rice. Kept covered in the fridge, it lasts 4 days.