With meat and spices, bamboo stalks are spiced up.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 tablespoon peanut oil
- 1 (14 ounce) can thinly sliced bamboo shoots
- 2 tablespoons peanut oil
- 2 cloves garlic, minced
- 1 fresh red chile pepper, seeded and minced
- ½ teaspoon crushed red pepper flakes
- 3 ounces ground pork
- 1 teaspoon Shaoxing rice wine
- salt to taste
- 2 teaspoons rice vinegar
- 2 teaspoons soy sauce
- 3 tablespoons chicken broth
- 3 green onions, thinly sliced
- 1 teaspoon sesame oil
Instructions
- Heat one tablespoon peanut oil in a wok set over medium heat. Add the bamboo shoots to the pan; stir-fry until dry and fragrant, about 3 minutes. Remove from wok and reserve.
- Increase temperature to high, and pour in the remaining peanut oil. Quickly fry the garlic, red chile, and red pepper flakes in the hot oil until fragrant. Stir in the pork, and continue to stir-fry until it is cooked through. Pour in the wine; season with salt to taste.
- Return the bamboo shoots to the wok, and heat until sizzly. Stir in the rice vinegar, soy sauce, chicken broth, and additional salt to taste. Cook and stir for 1 to 2 minutes to allow the flavor to penetrate the bamboo shoots. At the end of cooking, stir in green onions. Remove wok from heat; stir in sesame oil before serving.
- Dry sherry can be substituted for the Shaoxing rice wine, if desired.
- Water can be substituted for the chicken stock, if desired.
Nutrition Facts
| Calories | 353 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 4 g |
| Protein | 12 g |
| Saturated Fat | 6 g |
| Sodium | 340 mg |
| Sugars | 6 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
I thought is was delicious. I used more pork and bamboo shoots than the recipe called for, as I had leftover mustard seasoned pork and a very large can of bamboo shoots. I went up in the other ingredients to compensate somewhat, but stuck to the one dried chili pepper, and less red pepper flakes. Better on the side of caution for the first time. It is definitely a make again dish in our household. I served it with Japanese Soba noodles, and stir fried green beans sprinkled with toasted sesame seeds. There simeroom for variations to the recipe, like adding broccoli florets, or adding a touch of orange zest.
Followed the recipe except substituted the pork with beef. It tasted ok, but could’ve used more seasoning.
this was a tasty snack.. i’d love to see how it would be if i had all the ingredients and didn’t have to make any substitutions.. but here’s what i did.. i used canola oil for the peanut.. one small baby jalapeno for the red chile.. sausage for the ground pork.. Shaoxing cooking wine for the real stuff.. forgot the chicken broth and used twice the soy sauce b/c i was using low sodium.. and i had to leave out the green onions b/c i didn’t have any.. it’s amazing how much flavor was infused into the bamboo shoots.. ty for giving me something else to make them into