stir-frying winter bamboo shoots with bacon

How to Cook Stir-Fried Preserved Pork with Bamboo Shoots

Stir-fried preserved pork with bamboo shoots is a beloved Chinese dish, celebrated for its savory flavor and crunchy texture. Here’s a simple guide to making it at home.

Ingredients: 200g preserved pork (lap yuk), soaked in water for 30 minutes to reduce saltiness, then sliced; 300g fresh bamboo shoots, peeled, sliced into thin strips, and blanched in boiling water for 2 minutes to remove bitterness; 2 cloves garlic, minced; 1 red chili, sliced (optional); 1 tbsp cooking oil; 1 tsp soy sauce; ½ tsp sugar; 1 spring onion, chopped.

Steps:

1. Prep the pork: Slice the soaked preserved pork into thin strips. Pat dry to remove excess moisture.

2. Blanch bamboo shoots: Boil bamboo shoot strips for 2 minutes, then drain to ensure tenderness and neutralize any raw taste.

3. Stir-fry: Heat oil in a wok over medium-high fire. Add pork slices, stir-fry until slightly crispy and fragrant (about 3 minutes). Push pork to one side, sauté garlic and chili until aromatic.

4. Combine: Add bamboo shoots, mix well. Drizzle in soy sauce and sugar, stir-fry for 1-2 minutes until evenly coated.

5. Finish: Garnish with spring onions, toss once, and serve hot with steamed rice.

Tips: For extra flavor, add a splash of rice wine when stir-frying the pork. Adjust saltiness by controlling soy sauce, as preserved pork is already salty. This dish balances rich, smoky notes with the freshness of bamboo shoots, making it a perfect comfort meal. Enjoy!