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Active Time: 10 Minutes
Total Time: 35 Minutes
Yield: Serves 4
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It was in ancient China, in early Han times (202 BC-AD 220), that 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, which is more delicate in taste but possesses a crunchier texture.
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RECIPE INGREDIENTS
| For the Marinade: |
| 2 tablespoons light soy sauce |
| 2 teaspoons Shaoxing rice wine (available at Chinese stores) or dry sherry |
| 1/1/2 teaspoons cornstarch |
| 10 ounce lean pork, sliced across the grain into fine 1/1/2-inch long julienne |
1/4 cup peanut oil |
| 5 ounce bamboo shoots (available at Chinese stores), sliced to match the pork |
| 1 tablespoon light soy sauce |
| 1 teaspoon sugar |
| 4 scallions mainly white parts, cut into 1-inch lengths |
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DIRECTIONS
Mix the marinade ingredients together and marinate the pork for 15 minutes.
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Pour the peanut oil into a preheated wok and heat until the oil begins to smoke. Stir-fry the pork slices until the color changes, 1-2 minutes. Remove to a plate.
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Add the bamboo shoots, and toss quickly around the hot wok for 10-15 seconds. Add the soy sauce and sugar. Lower the heat and simmer for 4-5 minutes, stirring occasionally. Raise the heat to high. Return the pork and toss together quickly.
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Sprinkle in the scallions, and stir-fry for 1 minute to combine all of the ingredients. Serve immediately.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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