Stir-Fried Bamboo Shoots with Cured Pork (春笋炒腊肉)
This dish combines the crisp texture of bamboo shoots with the savory and slightly smoky flavor of cured pork, typically enjoyed in Chinese cuisine.
Ingredients
- 200 g cured pork Chinese bacon or lap yuk, thinly sliced
- 300 g fresh bamboo shoots thinly sliced
- 2 tablespoons vegetable oil
- 2 cloves garlic minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- Spring onions or coriander for garnish
Instructions
Prepare the Ingredients:
- If using fresh bamboo shoots, peel and slice them thinly. If using canned bamboo shoots, rinse them under cold water and slice.
- Slice the cured pork into thin pieces.
Blanch the Bamboo Shoots:
- Bring a pot of water to a boil and blanch the bamboo shoots for about 2 minutes to remove any bitterness. Drain and set aside.
Stir-Fry the Cured Pork:
- Heat 1 tablespoon of oil in a wok or large frying pan over medium-high heat.
- Add the sliced cured pork and fry until it starts to brown and the fat renders out, about 3-5 minutes.
Add Garlic and Bamboo Shoots:
- Add the minced garlic to the wok and sauté until fragrant, about 30 seconds.
- Add the blanched bamboo shoots and stir-fry for another 2-3 minutes.
Season the Dish:
- Add soy sauce, oyster sauce, and sugar to the wok. Stir well to combine all the ingredients.
- Cook for an additional 2 minutes, allowing the flavors to meld together.
Finish with Sesame Oil:
- Drizzle sesame oil over the dish and mix well.
Serve:
- Garnish with chopped spring onions or coriander.
- Serve hot with steamed rice.
