Wasserbambus

Stir-fried with shredded pork, the sweetness of the stem is the entire dish.

Salt and savour against a stem sweet enough to need the contrast.

Toasted fat finishes a vegetable that is otherwise crunch and mild sweetness.

Warm root against a very clean-tasting stem keeps the dish from reading flat.

Heat and fat give the stem a top note it does not generate on its own.

Shredded through a stir-fried egg, the sweetness reads like a milder sweetcorn.

A splash of wine deglazes the pan and lifts a stem that on its own is fairly quiet.

Dried mushroom depth against a stem that has almost none of its own.

Aged salt umami on a sweet watery stem; not a Chinese pairing, but the sweetness carries it.