Dry-Fried Winter Bamboo Shoots
Winter bamboo shoots are sliced and deep-fried until pale golden, then dry-fried with diced pork and preserved mustard greens, producing a savoury, umami-rich, and dry-fragrant dish.
Ingredients
winter bamboo shoots (cut into thick slices, flattened, then cut into 4 cm long, 0.8 cm wide pieces)
500 g
fatty lean pork (minced into mung bean-sized fine granules)
50 g
ya cai (pickled mustard greens)
50 g
cooking wine
10 g
salt
3 g
soy sauce
10 g
sugar
10 g
MSG
1 g
sesame oil
10 g
lard (about 50 g actually consumed)
500 g
Instructions
1
Prepare Ingredients
Cut the winter bamboo shoots into thick slices, flatten them, then cut into 4 cm long, 0.8 cm wide pieces. Mince the fatty lean pork into mung bean-sized fine granules.
2
Fry the Winter Bamboo Shoots
Place a wok over heat, add lard and heat to about 60% hot (around 132°C). Add the winter bamboo shoots and fry until light yellow, then remove and drain the oil, leaving about 50 g of oil in the wok.
3
Stir-Fry
Add the minced pork and stir-fry until it loosens, becomes crispy and fragrant. Add the winter bamboo shoots and stir-fry until they wrinkle, then pour in the cooking wine, followed in turn by salt, soy sauce, sugar, and MSG, stirring a few times after each addition.
4
Finish and Serve
Finally add the ya cai and stir-fry until fragrant, drizzle in the sesame oil, give it a quick toss, and serve immediately.
