Easy Stir Fry: Bamboo and Pork (竹筍炒肉絲)
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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.
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.
Ingredients
- 6 oz pork (sliced and marinated)
- 1lb Bamboo shoots tips, halved
- 2 slice ginger
- 1 clove garlic, sliced
- 1 tsp Sesame oil
- 2 tbsp Soy Sauce
- ½ tbsp Dark Soy Sauce
- 1 tbsp Oyster Sauce
- ½ tbsp Sugar
Instructions
- 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.
- 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.
- In a hot wok, add 1 tbsp of oil and pre-fry the pork until the color turns. About 2 minutes. Set aside.
- 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.
- 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.
Serve this stir fry dish with steamed rice.
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What cut of pork do you use, and are there any cuts you would definitely avoid using in this kind of dish?
hi Mark, thanks for checking out my recipe. Tender cuts such as tenderloin or other loins. Other cuts such as butt or ham work as well. I’d avoid using belly. Hope this helps.
What do you marinade the pork in and the amounts for the marinade ingredients would be great. I bought some “spring bamboo shoots” from asian grocer in Australia, they seem already boiled and ready to go in a vacuum pack. Would I still need to blanch?
Cheers
Hi there, thanks for checking out the recipe. IF the bamboo is already boiled then you won’t need to blanch it before you stir fry the bamboo with pork. Hope this helps 🙂
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I’ve been searching for stir fry bamboo tip for awhile now. This is the best version yet to try. I plan to make this with smoked tofu “vegan” version tonight. Hopefully it will turn out to be a hit!
Hi Paris, I think it’ll go well with smoked tofu. Please let me know how it came out!!
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I am trying this tonight!
Just what I was looking for! Will be trying this tonight!!!
Hi Minh, i am glad that you have found my blog. Please let me know how the dish turned out!
Yi, will blanching the bamboo shoots really get rid of the odor? what about using fresh bamboo shoots, should i blanch longer? thanks!
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.
Tried this recipe. Similar to the one I get at a Chinese restaurant. I’m going to add jalapenos next time. Thanks so much!
Hi Amanda, thanks for your feedback. I think the fresh chili flavor from the jalapenos will make a such nice touch to this dish!
Homey, healthy and tasty! These bamboo shoots are so tender.
Thanks Angie. Yes I love the tender texture from these bamboo tips!
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
Thanks Juliana, yeah this dish does remind me of the homemade dinner I used to take for granted!
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. =)
Thanks Nami. I like bamboo year round but yes I do see more fresh bamboo in the markets in spring though.
What a great recipe! The dish looks absolutely delicious.
thanks Health Bee!
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 🙂
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.