Stir-fried Pork with Winter Bamboo Shoots

Name: Stir-fried Pork with Winter Bamboo Shoots
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Winter bamboo shoots; 200g Pork belly; 6g Hot pepper; 6g Red pepper; 6g oil; 5g shallot; 1/2 a spoon Pixian Doubanjiang; 4g Soy sauce; 1g salt; 4g garlic; 3g ginger

by Soft blue crystal

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Every time I finish peeling the bamboo shoots, I feel like a cheating when I see only a tiny bit left in my hand! A bamboo shoot is more than a catty, and only a few hundred grams are left after peeling. It should be listed as the most foolish vegetable! This season should be the time when spring bamboo shoots are unearthed, but the supermarket sells winter bamboo shoots. Winter bamboo shoots are thick and squat, and spring bamboo shoots are thin and long. This is a good judgment.

Stir-fried Pork with Winter Bamboo Shoots

1. Peel the winter bamboo shoots and cut into slices.

2. Boil water in a pot, add winter bamboo shoots when the water is boiled, cook for five minutes, remove, and soak in ice water.

3. Pour oil into the pan, add pork belly and stir fry.

4. Add green onion, ginger, garlic and stir fry, and add half a spoon of Pixian bean paste at the same time.

5. Put the winter bamboo shoots in.

6. Add hot peppers and red peppers, and drizzle a little light soy sauce before serving.

Tips:
1. The winter bamboo shoots must be blanched first to remove the bitterness and astringency.
2. It will be more fragrant to use pork belly instead of pork.
3. Pixian Doubanjiang contains salt itself, so there is no need to add salt.