fried bacon with winter bamboo shoots

How to Cook Stir-Fried Winter Bamboo Shoots with Preserved Pork

Stir-fried winter bamboo shoots with preserved pork is a classic Chinese dish loved for its smoky, savory flavor and crispy-tender texture. Here’s a simple guide to making it at home.

Ingredients: 300g fresh winter bamboo shoots, 150g preserved pork (lap yuk), 2 garlic cloves, 1 red chili (optional), 1 tbsp cooking oil, 1 tsp soy sauce, 1 tsp sugar, and a pinch of white pepper.

Steps:

1. Prep the ingredients: Peel winter bamboo shoots and slice them into thin, uniform pieces. Soak in water for 30 minutes to remove bitterness, then blanch in boiling water for 2 minutes. Drain and set aside. Rinse preserved pork, slice thinly, and blanch briefly to reduce saltiness. Mince garlic and chop chili.

2. Stir-fry: Heat oil in a wok over medium-high heat. Add preserved pork and stir-fry until crispy and fragrant (about 2 minutes). Push pork to one side, sauté garlic and chili until aromatic (30 seconds).

3. Combine: Add bamboo shoots, stir-fry for 3-4 minutes until tender-crisp. Season with soy sauce, sugar, and white pepper. Toss everything evenly and cook for another minute.

Serve hot with steamed rice. The dish balances the smoky richness of the pork with the fresh, earthy taste of bamboo shoots, creating a harmonious and satisfying meal. Enjoy!