Stir-fried Bacon with Spring Bamboo Shoots and Garlic Moss

Name: Stir-fried Bacon with Spring Bamboo Shoots and Garlic Moss
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g Bamboo shoots; 200g garlic; 150g bacon; 1 tsp Pixian Doubanjiang; 1 stage shallot; 1 tablespoon Cooking Wine

by Mom Nini

4.8 (1)

Favorite

2

Difficulty

Easy

Time

10m

Serving

3

Bamboo shoots are available all year round, but spring bamboo shoots and winter bamboo shoots taste the best. The bamboo shoots dug after the beginning of spring are known as the "king of dishes" for their large bamboo shoots, white as jade, tender meat, and delicious and refreshing. When cooking, whether it is cold dressing, frying or soup, it is fresh and tender and fragrant, which is one of the favorite dishes of people.

Ingredients

250g Bamboo Shoots
200g Garlic

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150g Bacon
1 tsp Pixian Doubanjiang
1 stage Shallot

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1 tablespoon Cooking Wine

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Stir-fried Bacon with Spring Bamboo Shoots and Garlic Moss

1. Prepare materials

2. Wash the bacon, put it in cold water, add green onions, ginger, and cooking wine and boil for 15 minutes until cooked

3. Then cut into thin slices

4. Wash the garlic moss and cut into small pieces

5. Cut the bamboo shoots into slices

6. And then cut into filaments

7. Pour it into the water just boiled the bacon and blanch it for 5 minutes to remove the astringent and oxalic acid

8. Stir-fry the Pixian Doubanjiang in a hot pot with cold oil to get the red oil

9. Then pour in bacon and cooking wine and stir fry until fragrant

10. Pour shredded bamboo shoots and stir well

11. Finally, add the garlic moss, sugar and stir well.

Tips:
There is no need to add salt to this dish. Both Pixian bean paste and bacon have a salty taste. Adding sugar can neutralize the spiciness and increase the freshness.