Dry-Fried Winter Bamboo Shoots
This dry-fried winter bamboo shoot dish uses winter bamboo shoots as the primary ingredient, stir-fried dry-style with pork and pickled mustard greens for a savory, fresh flavor.
Ingredients
Winter bamboo shoots
500g
Fat and lean pork
50g
Pickled mustard greens
50g
Cooking wine
10g
Salt
3g
Soy sauce
10g
Sugar
10g
MSG (the original text reads 'MSG weike', which appears to be a typo)
to taste
Sesame oil
10g
Rendered pork fat
500g
Instructions
1
Step 1
Cut the winter bamboo shoots into strips about 4 cm long and 0.5 cm thick. Cut the pork into minced meat. Wash and mince the pickled mustard greens.
2
Step 2
Place a wok over high heat, add the rendered pork fat and heat until about 60% hot, add the bamboo shoot strips and fry until they turn light yellow and the surface wrinkles, then remove and drain off the oil.
3
Step 3
Leave about 25g of oil in the wok, add the minced pork and stir-fry until crumbly, add cooking wine, salt, soy sauce, and sugar and stir-fry briefly, then add the bamboo shoot strips, minced pickled mustard greens, and MSG and stir-fry evenly, drizzle with sesame oil, plate up, and serve.
