Anhui Braised Spring Bamboo Shoots with Ham and Fresh Fava Beans

Prepare the bamboo shoots by peeling off the outer layers and cutting them into bite-sized pieces. Blanch in boiling water for 2 minutes to remove any bitterness, then drain and set aside.

Heat vegetable oil in a wok or deep skillet over medium heat. Add the sliced ham and stir-fry for 2-3 minutes until lightly browned and fragrant.

Add minced garlic and sliced ginger to the wok, stir-frying for about 30 seconds until aromatic.

Add the blanched bamboo shoots and shelled fava beans to the wok. Stir-fry for 2 minutes to coat with the oil and ham flavors.

Pour in Shaoxing wine, light soy sauce, dark soy sauce, and sugar. Stir well to combine.

Add chicken broth and spring onion segments. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until the bamboo shoots are tender and the liquid has reduced slightly.

Taste and adjust seasoning with salt if needed. The ham is salty, so add salt sparingly.

Transfer to a serving dish, garnish with chopped cilantro, and serve hot with steamed rice.