Easy Stir Fry: Bamboo and Pork (竹筍炒肉絲)
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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.
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.
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.
Sauté the ginger and garlic in the wok. Add bamboo to the wok.
Add pork and the stir fry sauce. Stir until thoroughly mixed.
Serve this stir fry dish with steamed rice.