Name: Stir-fried Pork with Spring Bamboo Shoots
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 pieces Spring bamboo shoots; 200g pork; 2 pcs Hot pepper; 2 pcs Shiitake Mushrooms; 5 Millet spicy; 10g Green onions; 10g ginger; 15ml Peanut oil; 10ml Cooking Wine; 5ml Soy sauce; 10g Oyster sauce; 1g salt

Stir-fried Pork with Spring Bamboo Shoots

by The cat who doesn't want to go downstairs

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

As the saying goes, "You can taste fresh spring bamboo shoots." Bamboo shoots are available all year round, but only spring bamboo shoots and winter bamboo shoots taste the best. The bamboo shoots after the beginning of spring are called spring bamboo shoots. The spring bamboo shoots that have just been on the market are tender, crisp and refreshing, and are nature's best rewards for mankind. The delicacy of bamboo shoots has been praised by many literati and poets since ancient times. Just like the famous foodie and writer Su Dongpo said that braised pork with bamboo shoots is "no bamboo is vulgar, no meat makes people thin, not vulgar but not thin, bamboo shoots braised pork". And Wu Changshuo, a master of modern calligraphy and painting, has always been obsessed with the bamboo shoots of his hometown. During the banquet, he sang "There are often eight treasures at home to taste, how can the fragrance of wild bamboo shoots in the mountains!"
The spring bamboo shoots are all-matched with meat and vegetables, and they are eaten in a variety of ways. Whether it is cold salad, fried or stewed, they are especially crisp and delicious. The most well-known ways to eat spring bamboo shoots include braised spring bamboo shoots with oil, fried spring bamboo shoots with pork, and pickled fresh bamboo shoots. However, be careful when cooking spring bamboo shoots. As bamboo shoots contain more oxalic acid, they must be blanched in advance to remove their astringency. The processed spring bamboo shoots are then fried together with the meat. The spring bamboo shoots are relatively odorless, and they taste very delicious after inhaling enough meat aroma. Next, let’s take a look at how to make this [Fried Pork with Bamboo Shoots], right?

Stir-fried Pork with Spring Bamboo Shoots

1. First of all, we have to prepare all the ingredients needed to make this [Chun Bamboo Shoots Fried Pork]: First, we have to peel off the shell of the spring bamboo shoots. The process of peeling the spring bamboo shoots is very simple. Use a knife to make a vertical cut on the spring bamboo shoots. Then peel off the skin of the bamboo shoots by hand, cut off the roots, and rinse them in water. Then clean the hot peppers, shiitake mushrooms, millet spicy and pork.

Stir-fried Pork with Spring Bamboo Shoots recipe

2. Cut the pork into pieces and put it in a bowl, add a little starch, cooking wine and light soy sauce to marinate. First slice the spring bamboo shoots, hot pepper and shiitake mushrooms, then cut the millet into small circles, cut the green onion into chopped green onions, and cut the ginger into shredded ginger. Add an appropriate amount of water to the pot and bring it to a boil. Put the sliced spring bamboo shoots into the pot, blanch the water to remove the astringency, remove the water and drain.

3. Heat the wok on medium heat until the palms are hot. Pour in peanut oil and turn to high heat until the oil is hot. Add chopped green onion, ginger and millet to a small heat until fragrant. The meat slices are quickly dispersed.

4. Put the bamboo shoots in the pot and stir-fry for a while on high heat, then add a little hot water, cover the pot, and cook for 2 minutes on medium heat.

5. Stir-fry until the meat slices change color, then pour the dark soy sauce and oyster sauce and stir well, add a little sugar to make it fresh, stir fry until flavored, add the shiitake mushroom slices, and stir-fry until the shiitake mushroom slices become soft.

6. Seeing that the soup is almost finished, add the pepper slices, add salt, and stir-fry for a few times on high heat. A fragrant plate of fried pork with spring bamboo shoots is ready.

Tips:
1. The content of oxalic acid in spring bamboo shoots is relatively high. Direct fried food will have a bitter and astringent taste. Before cooking, you can blanch most of the oxalic acid in boiling water for a while. After blanching, the texture of spring bamboo shoots is more crispy and tender, and it is more assured to eat.
2. Spring bamboo shoots like meat. Stir-fried pork belly is the most fragrant. Fried with bacon has a special flavor. The spring bamboo shoots are relatively unflavored. After inhaling the aroma of the meat, they are fresh and refreshing. It is very delicious.