Pork And Bamboo Shoots Recipes

PORK AND BAMBOO SHOOTS

Steps:

• Heat one tablespoon peanut oil in a wok set over medium heat. Add the bamboo shoots to the pan; stir-fry until dry and fragrant, about 3 minutes. Remove from wok and reserve.
• Increase temperature to high, and pour in the remaining peanut oil. Quickly fry the garlic, red chile, and red pepper flakes in the hot oil until fragrant. Stir in the pork, and continue to stir-fry until it is cooked through. Pour in the wine; season with salt to taste.
• Return the bamboo shoots to the wok, and heat until sizzly. Stir in the rice vinegar, soy sauce, chicken broth, and additional salt to taste. Cook and stir for 1 to 2 minutes to allow the flavor to penetrate the bamboo shoots. At the end of cooking, stir in green onions. Remove wok from heat; stir in sesame oil before serving.

XIAO SUN ZI CHAO ROU MO (SLENDER BAMBOO SHOOTS WITH GROUND PORK)

Steps:

• Heat a wok over medium heat with just a smear of peanut oil; add the bamboo shoots and stir-fry for a few minutes until they are dry and a little fragrant; set aside.
• Increase the temperature to high and add the remaining peanut oil; add the garlic and fresh and dried chiles and stir-fry briefly until fragrant. Tip in the pork and continue to stir-fry until it's cooked through and chages color, splashing in the wine as you go and adding salt to taste.
• Return the bamboo shoots to the wok, and when everything's hot and sizzly, add the vinegar, soy sauce and more salt to taste. Add the stock or water and stir for 1-2 minutes longer to allow the flavors to penetrate the shoots. Toss in the scallions at the end of the cooking time.
• Turn off the heat, stir in the sesame oil and serve.

ADOBONG LABONG - BAMBOO SHOOTS WITH PORK AND SHRIMPS

Steps:

• In a medium-sized bowl filled with water that's room temperature, soak the bamboo shoot slices for about 30 minutes. This is to remove the slippery feel of the labong. Set aside.
• In a large skillet, over medium heat, add the vegetable oil. When oil is hot enough, sauté the onions and garlic. Cook till onions are transparent after 1 to 2 minutes.
• Add the pork cubes. Then add the shrimps. Mix ingredients and cook for 8 to 10 minutes till meat turns brown and shrimps are pink.
• Pour the vinegar, soy sauce and broth.
• Take the soaking bamboo shoots and discard the water. Add the bamboo shoots to the skillet and combine with other ingredients. Cover and simmer for 10 minutes more till labong softens.
• Add the spinach. Season with salt and black pepper. Combine everything well. The spinach will cook in 1 to 2 minutes. Serve warm with rice on the side.
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PORK AND BAMBOO SHOOT SOUP WITH CLOUD EAR

Steps:

• Place mushrooms in a small bowl and cover with water. Let soak until softened, about 15 minutes. Drain and cut into bite-size pieces.
• Bring 1 1/2 cup water to a boil in a pot. Add pork and bamboo shots. Cook, skimming off any fat that rises to the top, until pork is tender, 5 to 10 minutes.
• Mix sugar, sake, soy sauce, black rice vinegar, and chile paste together in a small bowl. Stir into the pot. Reduce heat to low and simmer soup, covered, about 10 minutes.
• Stir mushroom pieces into the soup. Crack in eggs and cook, covered, until whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Drizzle sesame oil over soup before serving.