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  • Bamboo Shoots With Pork

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    Bamboo Shoots With Pork
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 Tbsp. light soy sauce
    • 2 tsp Shaoxing rice wine or possibly dry sherry (available at Chinese stores)
    • 1 1/2 tsp cornstarch
    • 10 ounce lean pork sliced across grain into fine 1 1/2" long julienne
    • 1/4 c. groundnut/peanut oil
    • 5 ounce bamboo shoots sliced to match the pork
    • 1 Tbsp. light soy sauce
    • 1 tsp sugar
    • 4 x scallions (spring onions) mainly white cut 1" lengths

    Directions

    1. Mix the marinade ingredients together and marinate the pork for 15 min.
    2. Pour the groundnut oil into a preheated wok and heat till the oil begins to smoke. Stir-fry the pork slices till the color changes, 1 to 2 min. Remove to a plate.
    3. Add in the bamboo shoots, and toss quickly around the warm wok for 10 to 15 seconds. Add in the soy sauce and sugar. Lower the heat and simmer for 4 to 5 min, stirring occasionally. Raise the heat to high. Return the pork and toss together quickly.
    4. Sprinkle in the scallions, and stir-fry for 1 minute to combine all of the ingredients. Serve immediately.
    5. This recipe yields 4 servings.
    6. Comments: It was in ancient China, in early Han times (202 BC-AD 220), which the delicately flavored shoot was discovered as a food. It is the tender young shoot of an edible bamboo plant from about 6 inches (15 cm) high. The creamy young shoot is considered a great delicacy in winter, having a more pronounced flavor than the spring bamboo shoot, that is more delicate in taste but possesses a crunchier texture.
    7. Fresh bamboo shoots add in a delicacy and refinement to dishes, as indicated in this simple dish.

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