Zhejiang Braised Spring Bamboo Shoots with Fresh Fava Beans and Ham

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

Shell the fava beans and set aside. Thinly slice the Jinhua ham into small pieces, about 1-inch long.

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

Add the sliced Jinhua ham to the pot and stir-fry for 2 minutes until the ham releases its aroma and slightly browns.

Pour in Shaoxing wine and let it sizzle for 30 seconds to evaporate the alcohol. Add the blanched bamboo shoots and stir to combine with the ham.

Add chicken stock, light soy sauce, and sugar to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.

Add the fresh fava beans to the pot, cover again, and continue simmering for another 15 minutes until the beans are tender but still bright green.

Taste the broth and adjust seasoning with salt if needed, keeping in mind the ham is already salty. Remove from heat.

Garnish with chopped cilantro before serving. Serve hot directly from the pot, allowing the flavors to meld together.