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Bamboo Shoots with Pork

Source: The Heritage of Chinese Cooking
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  35 Minutes
  Serves 4
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.
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
Bamboo Shoots with Pork Recipe at Cooking.com
DIRECTIONS
Mix the marinade ingredients together and marinate the pork for 15 minutes.


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.


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.


Sprinkle in the scallions, and stir-fry for 1 minute to combine all of the ingredients. Serve immediately.


Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 258
Fat. Total: 19g
Fiber: 2g
Carbohydrates, Total: 5g
Sodium: 502mg
% Cal. from Fat: 66%
Cholesterol: 52mg
Protein: 16g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Crissy Reviewed: 12/20/2011
AMAZING!!
I stumbled upon this recipe while searching for a dish to make for a school project. I am sooooooooo glad that I found this one. It is amazing!! I now make it almost weekly. :)
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