Easy Stir Fry: Bamboo and Pork (竹筍炒肉絲)

by Yi on March 4, 2012 · 16 comments

Post image for Easy Stir Fry: Bamboo and Pork (竹筍炒肉絲)

Let me tell you that one of the reasons I enjoy blogging is that I get to interact with readers and other bloggers that share the same interest as me. So if you have anything to share, please don’t hesitate to leave a comment or drop me a quick email.

Recently I have been getting some inquires about quick and easy authentic Chinese recipes. While I agree that some of the recipes featured on this site are not in the “quick and easy” category, the truth is that I almost never spend more than 30 minutes on cooking during the weekdays. So dishes such as this steamed millet pork and the Sichuan beef stew are out of the questions.

Instead, my day to day cooking are almost always simple stir fry dishes. To me, a quick stir-fry is one of the easiest ways to fix a hot meal. All you need is a hot wok and some simple ingredients and condiments. So today, I’d like to show you how easily and quickly you can cook a delicious quick stir fry dish in less than 30 minutes.

Bamboo and Pork Stir Fry

For the sake of demonstration, I use pork and bamboo shoots as my stir-fry ingredients as this protein- vegetable combination is the most common type of stir fry dishes in Chinese cuisine. Of course, you can certainly substitute the pork with chicken or beef and add other types of vegetables such as mushrooms or celery.

Bamboo and Pork Stir Fry

The pork needs to be sliced and properly marinated for stir-fry (refresh your memory on how to prepare meat). Also you can half the bamboo tips (find in the canned goods section of Asian grocery store) for better flavor.

Blanche the bamboo shoots in boiling water with ½ tbsp of salt. Pre-stir fry the pork until the color turns.

Bamboo and Pork Stir Fry

Sauté the ginger and garlic in the wok. Add bamboo to the wok.

Bamboo and Pork Stir Fry

Add pork and the stir fry sauce. Stir until thoroughly mixed.

Bamboo and Pork Stir Fry

Bamboo and Pork Stir Fry

Rating: 51

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serving Size: 2-3

Ingredients

  • 6 oz pork (sliced and marinated)
  • 1lb Bamboo shoots tips, halved
  • 2 slice ginger
  • 1 clove garlic, sliced
  • 1 tsp Sesame oil
  • Combine the following to make the stir fry sauce:
  • 2 tbsp Soy Sauce
  • ½ tbsp Dark Soy Sauce
  • 1 tbsp Oyster Sauce
  • ½ tbsp Sugar

Instructions

  1. Slice and marinate the pork for at least 10 minutes by following this basic method. I choose to use bamboo tips for the stir fry because they are easy to absorb flavors. Cut the bamboo tips in halves.
  2. Blanche the bamboo shoots in boiling water with ½ tbsp of salt for about 3 minutes. This step helps to get rid of the strong bamboo flavor. Drain in a colander.
  3. In a hot wok, add 1 tbsp of oil and pre-fry the pork until the color turns. About 2 minutes. Set aside.
  4. Turn the stove to high heat and heat up the wok. Add another tbsp of oil. Cook the sliced garlic and ginger until they are turning brown. Immediately add the bamboo shoots and stir fry for about 2 minute.
  5. Add the pre-cooked pork and the stir fry sauce. Stir fry thoroughly until everything is mixed. Keep sautéing for one more minute then add some sesame oil. Turn off the heat and plate the food.
http://yireservation.com/recipes/easy-stir-fry-bamboo-and-pork/

Serve this stir fry dish with steamed rice.

Bamboo and Pork Stir Fry

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{ 16 comments… read them below or add one }

1 minh March 17, 2013 at 2:26 pm

Just what I was looking for! Will be trying this tonight!!!

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2 Yi March 20, 2013 at 12:07 am

Hi Minh, i am glad that you have found my blog. Please let me know how the dish turned out!

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3 presa1200 November 6, 2012 at 6:27 am

Yi, will blanching the bamboo shoots really get rid of the odor? what about using fresh bamboo shoots, should i blanch longer? thanks!

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4 Yi November 11, 2012 at 2:41 pm

depending on the type of fresh bamboo you have you might need to blanch for longer or less time. If you can find fresh bamboo tips, you’ll probably only need to blanch for a minute or so as they are almost odor free. If you use the regular size fresh bamboo shoots you’ll need to blanch a little longer (say 5 minutes or so) as the body of bamboo shoots have a very strong bamboo taste. Hope this helps.

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5 Amanda July 30, 2012 at 9:59 pm

Tried this recipe. Similar to the one I get at a Chinese restaurant. I’m going to add jalapenos next time. Thanks so much!

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6 Yi July 31, 2012 at 9:19 pm

Hi Amanda, thanks for your feedback. I think the fresh chili flavor from the jalapenos will make a such nice touch to this dish!

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7 Angie@Angie's Recipes March 8, 2012 at 2:50 pm

Homey, healthy and tasty! These bamboo shoots are so tender.

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8 Yi March 8, 2012 at 10:57 pm

Thanks Angie. Yes I love the tender texture from these bamboo tips!

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9 Juliana March 7, 2012 at 10:39 pm

Oh Yi! This dish reminds me of my childhood as my mom used to cook a very similar dish…looks delicious :)
Hope you are having a wonderful week

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10 Yi March 8, 2012 at 10:57 pm

Thanks Juliana, yeah this dish does remind me of the homemade dinner I used to take for granted!

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11 Nami | Just One Cookbook March 6, 2012 at 2:04 pm

Very nice seasonal food (in Japan bamboo is considered spring food). I like the tip of soaking over night and blanching. This is very easy meal and I love the texture of bamboo/bamboo tips! I love this flavor, but you know what I realized? I always put more oyster sauce than soy sauce. I was doing it wrong! I will try less oyster sauce and more soy sauce next time. It’s going to be perfect. =)

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12 Yi March 8, 2012 at 10:55 pm

Thanks Nami. I like bamboo year round but yes I do see more fresh bamboo in the markets in spring though.

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13 Health Bee March 6, 2012 at 2:37 am

What a great recipe! The dish looks absolutely delicious.

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14 Yi March 8, 2012 at 11:15 pm

thanks Health Bee!

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15 tigerfish March 5, 2012 at 10:18 pm

Where do you get the bamboo shoot tips from? Fresh or frozen? It’s not easy to get fresh bamboo shoots, and the tips. I find that if not fresh, there is a smell to bamboo shoots that are not so welcoming

Congrats on your recipe win :)

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16 Yi March 5, 2012 at 10:47 pm

Hi tigerfish. I have not been able to find fresh bamboo tips in the States so I use the canned ones. To reduce the strong bamboo taste, I normally soak the tips in water over night and then I blanch them in boiling salt water for a few minutes. The turn out just fine.

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