Description
Bamboo shoots pepped up with pork and spices.
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.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 2