Winter Bamboo Shoot, Squid and Shredded Pork
Stir-fried dried squid and shredded pork with winter bamboo shoots and yellow chives—rich in texture and a good source of calcium and iron.
Ingredients
dried squid (remove cartilage, roast until soft, cut into shreds and soak)
100 g
pork tenderloin (remove tendons and cut into shreds, coat with cornstarch slurry)
150 g
winter bamboo shoots (remove shell, wash and cut into shreds)
250 g
yellow chives (trim, wash and cut into segments)
150 g
cooking oil
to taste
cooking wine
to taste
MSG
to taste
sesame oil
to taste
cornstarch (for slurry)
to taste
salt
to taste
Instructions
1
Step 1
Remove the cartilage from the squid, roast until soft, cut in half through the middle, roll each piece into a cylinder, cut lengthwise into fine shreds, then soak in cold water until soft and rinse clean.
2
Step 2
Remove the tendons from the pork and cut into fine shreds; season with salt and coat with a cornstarch slurry. Peel the winter bamboo shoots, wash them, and cut into fine shreds. Trim, wash, and cut the yellow chives into segments.
3
Step 3
Heat some cooking oil in a wok, add the squid and stir-fry briefly until it curls up, then transfer to a plate. In another wok, heat cooking oil to about medium-hot (50% hot), add the pork shreds, separate them and stir-fry until just cooked through, then drain off the oil through a strainer.
4
Step 4
Leave a little oil in the wok, add the bamboo shoots and stir-fry until fragrant. Add salt, cooking wine, yellow chives, and MSG and stir briefly. Pour in some broth and thicken with a diluted cornstarch slurry. Immediately add the squid and pork shreds, toss to combine, drizzle with sesame oil, and transfer to a plate to serve.
