Xiao Sun Zi Chao Rou Mo (Slender Bamboo Shoots With Ground Pork)
- Ready In:
- 14 ounces bamboo shoots, cut in thin strips
- 2 garlic cloves, minced
- 1 fresh red chile, seeded and finely chopped
- 1⁄2 teaspoon dried chili pepper flakes
- 3 ounces ground pork (or substitute any ground meat such as turkey,beef or even veggie crumbles)
- 1 teaspoon shaoxing wine or 1 teaspoon sherry wine
- salt, to taste
- 2 teaspoons rice vinegar
- 2 teaspoons light soy sauce
- 3 tablespoons chicken stock or 3 tablespoons water
- 3 thinly sliced scallions, green parts only
- 1 teaspoon sesame oil
- 3 tablespoons peanut oil
- 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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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!