Winter Bamboo Shoots with Cured Pork

Name: Winter Bamboo Shoots with Cured Pork
Total time: 25 min
Ingredients: 300g Winter bamboo shoots (fresh or frozen); 150g Cured pork (lap rou), thinly sliced; 2 tablespoons Vegetable oil; 1 inch Ginger, julienned; 2 cloves Garlic, minced; 2-3 Small red chilies (or substitute with dried red peppers); 2 stalks Green onions, chopped; 1 tablespoon Soy sauce; ½ teaspoon Salt; ½ teaspoon (optional) Chicken powder or mushroom seasoning

A quick and flavorful stir-fry featuring tender winter bamboo shoots paired with savory cured pork. The bamboo shoots are blanched to remove any bitterness, then wok-tossed with aromatic ginger, garlic, and chilies for a dish that's both texturally satisfying and packed with umami.

25 min

Easy

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Story

This classic Chinese home-style dish brings together two beloved ingredients: tender winter bamboo shoots and fragrant cured pork. The key is properly blanching the bamboo shoots to mellow their natural bitterness, then quickly stir-frying everything together for a dish that comes together in under 30 minutes.

Ingredients

Winter bamboo shoots (fresh or frozen) 300g

Cured pork (lap rou), thinly sliced 150g

Vegetable oil 2 tablespoons

Ginger, julienned 1 inch

Garlic, minced 2 cloves

Small red chilies (or substitute with dried red peppers) 2-3

Green onions, chopped 2 stalks

Soy sauce 1 tablespoon

Salt ½ teaspoon

Chicken powder or mushroom seasoning ½ teaspoon (optional)

Instructions

Prepare the bamboo shoots

Trim the winter bamboo shoots and remove any tough outer layers. Cut into thin, uniform slices. Bring a pot of water to boil, add a pinch of salt, and blanch the bamboo shoots for about 5 minutes until they soften and lose their raw edge. Drain well and rinse under cold water to stop the cooking process.

Start the aromatics

Heat oil in a wok or large skillet over medium heat. Add the ginger, garlic, and chilies. Stir-fry gently for about 30 seconds until fragrant—be careful not to let the garlic burn.

Cook the pork

Add the sliced cured pork to the wok. Stir-fry for 1-2 minutes until the pork turns translucent and releases its savory oils. The thin slices will cook quickly.

Combine and finish

Add the blanched bamboo shoots to the wok. Season with soy sauce, salt, and optional seasoning. Toss everything together for 1-2 minutes—the bamboo shoots are already cooked, so you just need to heat them through and let them absorb the flavors. Sprinkle with green onions and serve immediately over steamed rice.