A classic Jiangnan stir-fry combining tender pork strips with crisp winter bamboo shoots and fresh shepherd's purse greens. The vegetables are briefly blanched to preserve their texture, then quickly wok-tossed with the pork for a harmonious one-dish meal.
This traditional dish from the Yangtze River delta region makes the most of seasonal winter produce. Shepherd's purse, a wild herb with a delicate peppery note, pairs beautifully with the sweet crunch of winter bamboo shoots. The key is timing—keep the wok hot and the cooking brief to maintain the vegetables' fresh texture.
Bring a pot of salted water to a boil. Blanch the shepherd's purse for 30 seconds until just wilted, then drain and squeeze dry. Chop roughly. Separately, blanch the winter bamboo shoot strips for 2 minutes until tender-crisp, then drain and pat dry.
Heat 2 tablespoons of oil in a wok over high heat until smoking. Add the pork strips and stir-fry for 1-2 minutes until they lose their pink color but aren't fully cooked through. Remove and set aside.
Add the remaining oil to the wok. Toss in the shepherd's purse and winter bamboo shoots, stir-frying for 30 seconds. Pour in the stock, soy sauce, and rice wine. Return the pork to the wok and toss everything together for another minute until heated through.
Season with salt and white pepper to taste. Drizzle with sesame oil if using. Serve immediately over steamed rice.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
