Water Bamboo with Carrot, Black Fungus and Snow Peas

Why people make this dish

Jiao bai — water bamboo or Manchurian wild rice shoots — is a beloved vegetable in southern China, though less common in Cantonese kitchens where it has an old reputation as a “stimulating food.” Nourilo says that reputation is worth setting aside: the tender shoots are genuinely nutritious, rich in protein, B vitamins, niacin, and easily absorbed minerals like calcium, iron, and phosphorus. Traditional Chinese food therapy describes jiao bai as sweet and cooling — it is associated with clearing heat, easing thirst, supporting healthy blood pressure, and promoting comfortable digestion. This simple stir-fry pairs it with black fungus, carrot, and snow peas for a dish that is crisp, light, and appropriate for the whole family.