Stir-Fried Pork with Shepherd's Purse and Winter Bamboo Shoots

Name: Stir-Fried Pork with Shepherd's Purse and Winter Bamboo Shoots
Total time: 25 min
Ingredients: 200g, washed and trimmed Shepherd's purse greens; 150g, peeled and cut into thin strips Winter bamboo shoots; 200g, thinly sliced against the grain Lean pork loin; 3 tablespoons Vegetable oil; 1 tablespoon Light soy sauce; 1 tablespoon Rice wine or dry sherry; 80ml Chicken stock or water; to taste Salt; a pinch White pepper; 1 teaspoon, optional Sesame oil

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.

25 min

Medium

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Stir-Fried Pork with Shepherd's Purse and Winter Bamboo Shoots

Story

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.

Ingredients

Shepherd's purse greens 200g, washed and trimmed

Winter bamboo shoots 150g, peeled and cut into thin strips

Lean pork loin 200g, thinly sliced against the grain

Vegetable oil 3 tablespoons

Light soy sauce 1 tablespoon

Rice wine or dry sherry 1 tablespoon

Chicken stock or water 80ml

Salt to taste

White pepper a pinch

Sesame oil 1 teaspoon, optional

Instructions

Prepare the vegetables

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.

Cook the pork

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.

Wok-toss the dish

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.