Bamboo Shoots With Pork Recipe

• 2 Tbsp. light soy sauce
• 2 tsp Shaoxing rice wine or possibly dry sherry (available at Chinese stores)
• 1 1/2 tsp cornstarch
• 10 ounce lean pork sliced across grain into fine 1 1/2" long julienne
• 1/4 c. groundnut/peanut oil
• 5 ounce bamboo shoots sliced to match the pork
• 1 Tbsp. light soy sauce
• 1 tsp sugar
• 4 x scallions (spring onions) mainly white cut 1" lengths

1. Mix the marinade ingredients together and marinate the pork for 15 min.
2. Pour the groundnut oil into a preheated wok and heat till the oil begins to smoke.
3. Stir-fry the pork slices till the color changes, 1 to 2 min.
4. Remove to a plate.
5. Add in the bamboo shoots, and toss quickly around the warm wok for 10 to 15 seconds.
6. Add in the soy sauce and sugar.
7. Lower the heat and simmer for 4 to 5 min, stirring occasionally.
8. Raise the heat to high.
9. Return the pork and toss together quickly.
10. Sprinkle in the scallions, and stir-fry for 1 minute to combine all of the ingredients.
11. Serve immediately.
12. This recipe yields 4 servings.
13. Comments: It was in ancient China, in early Han times (202 BC-AD 220), which the delicately flavored shoot was discovered as a food.
14. It is the tender young shoot of an edible bamboo plant from about 6 inches (15 cm) high.
15. The creamy young shoot is considered a great delicacy in winter, having a more pronounced flavor than the spring bamboo shoot, that is more delicate in taste but possesses a crunchier texture.
16. Fresh bamboo shoots add in a delicacy and refinement to dishes, as indicated in this simple dish.

soy sauce, rice wine, cornstarch, lean pork, peanut oil, pork, soy sauce, sugar, scallions

Taken from cookeatshare.com/recipes/bamboo-shoots-with-pork-76482 (may not work)