WOW is all i can say. This was shockingly good given the simple ingredients. Bamboo shoots have never done a thing for me, but this time i bought vacuum packed in water fresh(er) shoots. Perhaps its the lack of added taste by the can, but they were fragrant and very good. The sauce...wow again. most chinese dishes with just soy, rice vinegar, a tsp of chinese wine and some hot pepper would be bland to my jaded tastes but this was fantastic. Don't let this recipe slip past you. if you use the freshest best ingredients its a wonder. (oh and i just minced a chicken thigh in the processor since i didnt have pork)
Really good, definitely a repeat! Only downside I found was that it was a little too salty....wouldn't add any extra salt again. Used low sodium soy and served with rice, tasty! Loved the little heat kick, was perfect!
This was a really good dish. I used veggie crumbles (which were really good in it), less oil (just a teaspoon) and chili (so it would not be too hot for us), and more soy and vinegar. This served two over brown rice. Great flavors!
I enjoyed this recipe. DH thought it was ok and needed a little more kick. I liked the way it delivered heat at the end without overpowering the dish. Who knew using up some bamboo shoots that had been taking up space in the pantry could be so rewarding? I used the ground pork and the proportions of ingredients as posted. We did think it could use just a little less oil, but this might have been ok if we had served with rice. I served with a side of roasted asparagus instead. Thanks, Jen!
This was a good recipe. I was worried it might be a bit too hot for us for I only added about 1/8 or less tsp of pepper flakes. I also used half the amount of vinegar called for. I made this earlier in the day and reheated just before dinner. Thanks for the recipe