stir-fried bacon with spring bamboo shoots

How to Cook Spring Bamboo Shoots with Preserved Pork

Spring bamboo shoots, tender and crisp, pair perfectly with savory preserved pork, creating a classic Chinese stir-fry. Here’s a simple guide to this delicious dish.

Ingredients: 300g fresh spring bamboo shoots, 200g preserved pork, 2 cloves garlic, 1 green chili, 1 tbsp light soy sauce, 1 tsp sugar, 1 tbsp cooking oil, a pinch of white pepper.

Steps:

1. Prep the ingredients: Peel bamboo shoots, slice into thin strips, and blanch in boiling water for 2 minutes to remove bitterness. Drain and set aside. Soak preserved pork in warm water for 10 minutes, then slice thinly. Mince garlic and deseed the chili, slicing it into rings.

2. Stir-fry the pork: Heat oil in a wok over medium heat. Add preserved pork and stir-fry until slightly crispy and the fat renders out. Push pork to one side.

3. Combine and season: Add garlic and chili to the wok, stir-frying until fragrant. Toss in bamboo shoots, mixing well. Add light soy sauce, sugar, and a splash of water (if needed). Stir-fry for 3–4 minutes until shoots are tender-crisp.

4. Finish and serve: Adjust seasoning with a pinch of white pepper. Dish out hot and enjoy with steamed rice!

This dish balances the earthy freshness of bamboo shoots with the rich, smoky flavor of preserved pork, making it a delightful spring treat.