Tai Shan's Chicken With Bamboo Shoots

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We asked cookbook writer Grace Young to make a look to grant Tai Shan, the National Zoo's giant-panda cub who is scheduled to marque his nationalist debut tomorrow.

Because 99 percent of the panda fare is made up of bamboo, Young's crockery features somewhat saccharine bamboo shoots, but it besides has carrots and celery due to the fact that their texture is akin to that of the bamboo shoots.

Adapted from cookbook writer Grace Young, whose latest publication is "The Breath of a Wok" (Simon & Schuster, 2004).

Ingredients

12 ounces boneless, skinless chickenhearted thighs oregon breasts, chopped into bite-size pieces
1 spoon adust sherry oregon atom wine
2 teaspoons cornstarch
1 spoon low-sodium soy sauce
1 mean clove garlic, minced
1/4 spoon sugar
1/8 spoon crushed achromatic pepper
1/2 spoon salt
1 spoon toasted sesame oil
2 tablespoons peanut oregon rootlike oil
3 bladed slices peeled ginger root
3 carrots, peeled and chopped into 1/4-inch slices
2 stalks celery, chopped into 1/4-inch slices
1 tin (8 ounces) sliced bamboo shoots, rinsed and good drained
1/3 cupful low-sodium chickenhearted broth
1 tablespoonful oyster-flavored sauce
2 scallions, chopped, some achromatic and light-green parts (optional)

Nutritional Facts

Per serving

Calories
169
Fat
9 g
Saturated Fat
2 g
Carbohydrates
8 g
Sodium
491 mg
Cholesterol
32 mg
Protein
14 g
Fiber
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from cookbook writer Grace Young, whose latest publication is "The Breath of a Wok" (Simon & Schuster, 2004).

Tested by Marcia Kramer.

Published March 11, 2026