Stir-Fried Winter Bamboo Shoots
A traditional specialty of Jian'ou County in northern Fujian. Shredded winter bamboo shoots are stir-fried together with shredded pork and shredded daylily; the name is a homophone pun on 抄/炒, meaning 'stir-fried all the way through.'
Ingredients
Net winter bamboo shoots (cut into halves, blanched and cut into 5 cm medium strips)
1000 g
Pork belly (cut into strips similar to bamboo shoots, marinated with 15g soy sauce, mixed with dry starch)
175 g
Daylily (soaked in warm water until soft, washed, trimmed of ends, cut into segments)
50 g
Duck egg (beaten, pan-fried with 5g lard into an egg sheet, cut into strips)
1
Wet starch (for thickening)
15 g
Soy sauce (total 50g (15g for marinating meat + 35g for stir-frying))
50 g
Lard (100g for stir-frying + 5g for egg sheet)
105 g
Scallion segments
25 g
White sugar
75 g
MSG
10 g
Dry starch (for coating pork strips)
1 g
Instructions
1
Cutting and Prep
Cut winter bamboo shoots into halves, blanch in boiling water until cooked, then cut into 5 cm medium strips. Wash the pork belly and cut into strips similar to the bamboo shoots, marinate with 15g soy sauce, and mix with dry starch. Soak the daylily in warm water until soft, wash, trim off the ends, and cut into segments. Crack the duck egg, beat it, pan-fry with 5g lard into an egg sheet, remove and cut into strips once slightly cooled.
2
Stir-Frying
Place wok over high heat, add 100g lard and heat until nearly smoking. Add the pork strips and spread them out, stir-fry briefly until they turn white. Add the bamboo shoots and daylily strips, switch to low heat and stir-fry for a moment. Add 35g soy sauce, white sugar, and MSG to season, thicken with diluted wet starch, add scallion segments, toss a few times, plate, and sprinkle with egg strips to serve.
