Ingredients
-
14
-
2
-
1
-
1/2
-
3
-
1
-
-
2
-
2
-
3
-
-
-
-
-
Directions
Xiao Sun Zi Chao Rou Mo (Slender Bamboo Shoots With Ground Pork), Healthy bamboo shoots pepped up with pork and spices; a creation of Chef Fuchsia Dunlop., Delicious! Made this twice and it’s wonderful….I love the chewy texture of the bamboo., Easy to make but very delicious. My husband and I loved this recipe. use light Kikoman soy sause and even without peanut oil it still tasted so good with extra sesame oil. We’ll start to make this a regular dish at home, for sure.
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Steps
|
1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
Turn Off the Heat, Stir in the Sesame Oil and Serve. |
