Hangzhou Temple Spring Bamboo Shoots with Ham

Prepare the bamboo shoots by peeling off the tough outer layers and slicing them into 1/4-inch thick pieces. Blanch in boiling water for 2 minutes to remove bitterness, then drain and set aside.

Heat cooking oil in a clay pot or heavy-bottomed pot over medium heat. Add ginger slices and spring onion sections, stir-frying until fragrant, about 1 minute.

Add the sliced Jinhua ham to the pot and stir-fry for 2-3 minutes until it releases its aroma and starts to render fat slightly.

Pour in Shaoxing wine and let it sizzle for 30 seconds to evaporate the alcohol, then add the blanched bamboo shoots, stirring to combine with the ham.

Add chicken broth, light soy sauce, and crushed rock sugar to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes until bamboo shoots are tender and flavors meld.

Taste and adjust seasoning with salt if needed (the ham is already salty). Simmer uncovered for another 5-10 minutes to reduce the broth slightly to a golden, aromatic consistency.

Drizzle with sesame oil, garnish with chopped spring onion greens, and serve hot in the pot, reflecting the warm, temple-inspired presentation.