Xiao Sun Zi Chao Rou Mo (Slender Bamboo Shoots With Ground Pork)
Healthy bamboo shoots pepped up with pork and spices; a creation of Chef Fuchsia Dunlop.
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INGREDIENTS
Nutrition- 14
- 2
- 1
- 1⁄2teaspoon dried chili pepper flakes
- 3
- 1teaspoon shaoxing wine or 1 teaspoon sherry wine
-
- 2teaspoons rice vinegar
- 2teaspoons light soy sauce
- 3tablespoons chicken stock or 3 tablespoons water
- 3
- 1teaspoon sesame oil
- 3tablespoons peanut oil
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DIRECTIONS
- Heat a wok over medium heat with just a smear of peanut oil; add the bamboo shoots and stir-fry for a few minutes until they are dry and a little fragrant; set aside.
- Increase the temperature to high and add the remaining peanut oil; add the garlic and fresh and dried chiles and stir-fry briefly until fragrant. Tip in the pork and continue to stir-fry until it's cooked through and chages color, splashing in the wine as you go and adding salt to taste.
- Return the bamboo shoots to the wok, and when everything's hot and sizzly, add the vinegar, soy sauce and more salt to taste. Add the stock or water and stir for 1-2 minutes longer to allow the flavors to penetrate the shoots. Toss in the scallions at the end of the cooking time.
- Turn off the heat, stir in the sesame oil and serve.
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