China · Jiangsu

Stir-Fried Pork with Water Bamboo

Name: Stir-Fried Pork with Water Bamboo
Prep time: 6 min
Cook time: 6 min
Total time: 12 min
Yield: 4 servings
Cuisine: Jiangsu
Ingredients: water bamboo 2 pieces; lean pork 100 g; cornstarch 15 g; cooking oil 30 ml; chicken bouillon 5 g; ginger 1 pieces; garlic 1 pieces; cooking wine 5 ml; salt 2 g

Water bamboo shoots and shredded pork stir-fried with ginger and garlic, crisp and clean-tasting with a bright savoury edge.

12 minutes · 4 servings · Moderate

Water bamboo is the tender inner stem of a grass, and it only has a short season, which is why Jiangnan households look forward to it the way other regions wait for bamboo shoots. Blanching it first keeps it from turning dull and fibrous once it hits the wok. The meat is stirred separately first so it never overcooks while the shoots are still finishing.

Ingredients

water bamboo2 pieces
lean pork100 g
cornstarch15 g
cooking oil30 ml
chicken bouillon5 g
ginger1 pieces
garlic1 pieces
cooking wine5 ml
salt2 g

Directions

1
Slice the water bamboo into 0.5 cm slices.
2
Cut the lean pork into strips 0.3 to 0.5 cm thick and mix with the cooking wine, cornstarch, salt and water.
3
Slice the ginger and chop the garlic.
4
Return the pork and stir-fry for 60 seconds, add 20 ml water, then the salt and chicken bouillon, stir-fry for another 60 seconds and serve.

Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.