Spring Bamboo Shoots with Pork
A classic Eastern Chinese stir-fry featuring tender bamboo shoots paired with lean pork, finished with a savory soy sauce glaze and crisp celery. This quick-cooking dish showcases the delicate, slightly sweet flavor of spring bamboo shoots.
Story
This homestyle dish brings together two beloved ingredients—fresh bamboo shoots and lean pork—in a harmony of textures and flavors. The key is to keep the bamboo shoots slightly crisp and the pork tender.
Ingredients
fresh bamboo shoots
200g (or canned, drained)
lean pork
150g, thinly sliced
celery
2 stalks, cut into diagonal pieces
cooking wine
1 tablespoon
light soy sauce
2 tablespoons
vegetable oil
2 tablespoons
salt
to taste
garlic
2 cloves, minced
Instructions
1
Prep the ingredients
If using fresh bamboo shoots, blanch them in boiling water for 5 minutes first, then slice. Cut the pork into thin strips and the celery at an angle. Have all components ready by the stove.
2
Cook the pork
Heat oil in a wok over medium-high heat. Add the pork slices and stir-fry until they turn white and release their juices, about 2 minutes. Remove and set aside.
3
Build the flavors
In the same wok, add a splash more oil if needed. Toss in the minced garlic and stir briefly until fragrant. Add the bamboo shoots and celery, stir-frying for about 1 minute until slightly softened.
4
Combine and simmer
Return the pork to the wok. Pour in the cooking wine and soy sauce, stirring to coat everything evenly. Add a splash of water (about 3 tablespoons), then cover and let everything bubble gently for 2-3 minutes.
5
Finish and serve
Uncover, taste and adjust seasoning with salt if needed. The sauce should be lightly glossy. Serve immediately over steamed rice.
