dried bamboo shoots and stir-fried bacon

How to Make Stir-Fried Dried Bamboo Shoots with Preserved Pork

Stir-fried dried bamboo shoots with preserved pork is a savory, umami-rich dish popular in Chinese cuisine, especially in regions like Hunan and Jiangxi. Here’s a simple guide to recreate it at home.

Ingredients:

- 200g dried bamboo shoots (soaked in water for 8–12 hours until tender)

- 150g preserved pork (lap yuk), sliced thinly

- 3 garlic cloves, minced

- 1 red chili (sliced, optional for heat)

- 1 tbsp cooking oil

- 1 tsp light soy sauce

- ½ tsp sugar (to balance saltiness)

- 1 spring onion, chopped (for garnish)

Steps:

1. Prep the ingredients: Soak dried bamboo shoots in water, then boil for 10 minutes to remove bitterness. Rinse, slice into thin strips. Pat the preserved pork slices dry to reduce excess oil.

2. St-fry the pork: Heat oil in a wok over medium heat. Add preserved pork, stir-fry until slightly crispy and fat renders (about 2 minutes). Set aside.

3. Cook the bamboo shoots: In the same wok, add minced garlic and chili (if using). Sauté until fragrant (30 seconds). Toss in bamboo shoots, stir-fry for 3 minutes.

4. Combine and season: Return the pork to the wok. Add light soy sauce and sugar, mix well. Cook for 1–2 minutes until flavors meld.

5. Garnish and serve: Sprinkle with spring onions. Serve hot with steamed rice for a comforting meal.

This dish balances the saltiness of the pork with the earthy crunch of bamboo shoots, creating a harmonious and satisfying flavor profile. Enjoy!