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Ingredients
- 2 Tbsp. light soy sauce
- 2 tsp Shaoxing rice wine or possibly dry sherry (available at Chinese stores)
- 1 1/2 tsp cornstarch
- 10 ounce lean pork sliced across grain into fine 1 1/2" long julienne
- 1/4 c. groundnut/peanut oil
- 5 ounce bamboo shoots sliced to match the pork
- 1 Tbsp. light soy sauce
- 1 tsp sugar
- 4 x scallions (spring onions) mainly white cut 1" lengths
Directions
- Mix the marinade ingredients together and marinate the pork for 15 min.
- Pour the groundnut oil into a preheated wok and heat till the oil begins to smoke. Stir-fry the pork slices till the color changes, 1 to 2 min. Remove to a plate.
- Add in the bamboo shoots, and toss quickly around the warm wok for 10 to 15 seconds. Add in the soy sauce and sugar. Lower the heat and simmer for 4 to 5 min, 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.
- This recipe yields 4 servings.
- Comments: It was in ancient China, in early Han times (202 BC-AD 220), which 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, that is more delicate in taste but possesses a crunchier texture.
- Fresh bamboo shoots add in a delicacy and refinement to dishes, as indicated in this simple dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 4 servings | |
| Calories 110 | |
| Calories from Fat 33 | 30% |
| Total Fat 3.65g | 5% |
| Saturated Fat 1.25g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 704mg | 29% |
| Potassium 356mg | 10% |
| Total Carbs 4.8g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 2.09g | 1% |
| Protein 13.34g | 21% |
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