Pork And Bamboo Shoots Recipes

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PORK AND BAMBOO SHOOTS



Pork and Bamboo Shoots image

Bamboo shoots pepped up with pork and spices.

Provided by rachel

Categories     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 2

Number Of Ingredients 14

1 tablespoon peanut oil
1 (14 ounce) can thinly sliced bamboo shoots
2 tablespoons peanut oil
2 cloves garlic, minced
1 fresh red chile pepper, seeded and minced
½ teaspoon crushed red pepper flakes
3 ounces ground pork
1 teaspoon Shaoxing rice wine
salt to taste
2 teaspoons rice vinegar
2 teaspoons soy sauce
3 tablespoons chicken broth
3 green onions, thinly sliced
1 teaspoon sesame oil

Steps:

  • Heat one tablespoon peanut oil in a wok set over medium heat. Add the bamboo shoots to the pan; stir-fry until dry and fragrant, about 3 minutes. Remove from wok and reserve.
  • Increase temperature to high, and pour in the remaining peanut oil. Quickly fry the garlic, red chile, and red pepper flakes in the hot oil until fragrant. Stir in the pork, and continue to stir-fry until it is cooked through. Pour in the wine; season with salt to taste.
  • Return the bamboo shoots to the wok, and heat until sizzly. Stir in the rice vinegar, soy sauce, chicken broth, and additional salt to taste. Cook and stir for 1 to 2 minutes to allow the flavor to penetrate the bamboo shoots. At the end of cooking, stir in green onions. Remove wok from heat; stir in sesame oil before serving.

Nutrition Facts : Calories 352.8 calories, Carbohydrate 11.9 g, Cholesterol 27.3 mg, Fat 29.7 g, Fiber 3.9 g, Protein 12.3 g, SaturatedFat 6.2 g, Sodium 340.1 mg, Sugar 5.5 g

PORK AND BAMBOO SHOOT SOUP WITH CLOUD EAR



Pork and Bamboo Shoot Soup with Cloud Ear image

My version of a Japanese pork and egg noodle soup recipe from a magazine but mine is easier to make. You can simply pour the soup over rice if you prefer.

Provided by ZAYO

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 48m

Yield 2

Number Of Ingredients 11

2 small dried cloud ear mushrooms
1 ½ cups water
4 ounces pork fillet, thinly sliced
4 ounces canned bamboo shoots, drained and chopped
2 tablespoons white sugar
2 tablespoons sake (Japanese rice wine)
2 tablespoons soy sauce
2 tablespoons black rice vinegar
1 teaspoon chile paste
3 eggs
1 ½ teaspoons sesame oil

Steps:

  • Place mushrooms in a small bowl and cover with water. Let soak until softened, about 15 minutes. Drain and cut into bite-size pieces.
  • Bring 1 1/2 cup water to a boil in a pot. Add pork and bamboo shots. Cook, skimming off any fat that rises to the top, until pork is tender, 5 to 10 minutes.
  • Mix sugar, sake, soy sauce, black rice vinegar, and chile paste together in a small bowl. Stir into the pot. Reduce heat to low and simmer soup, covered, about 10 minutes.
  • Stir mushroom pieces into the soup. Crack in eggs and cook, covered, until whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Drizzle sesame oil over soup before serving.

Nutrition Facts : Calories 322.5 calories, Carbohydrate 23.9 g, Cholesterol 305.1 mg, Fat 14.7 g, Fiber 4.1 g, Protein 21.4 g, SaturatedFat 4.2 g, Sodium 1059.8 mg, Sugar 17.8 g

XIAO SUN ZI CHAO ROU MO (SLENDER BAMBOO SHOOTS WITH GROUND PORK)



Xiao Sun Zi Chao Rou Mo (Slender Bamboo Shoots With Ground Pork) image

Make and share this Xiao Sun Zi Chao Rou Mo (Slender Bamboo Shoots With Ground Pork) recipe from Food.com.

Provided by FLKeysJen

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

14 ounces bamboo shoots, cut in thin strips
2 garlic cloves, minced
1 fresh red chile, seeded and finely chopped
1/2 teaspoon dried chili pepper flakes
3 ounces ground pork (or substitute any ground meat such as turkey,beef or even veggie crumbles)
1 teaspoon shaoxing wine or 1 teaspoon sherry wine
salt, to taste
2 teaspoons rice vinegar
2 teaspoons light soy sauce
3 tablespoons chicken stock or 3 tablespoons water
3 thinly sliced scallions, green parts only
1 teaspoon sesame oil
3 tablespoons peanut oil

Steps:

  • Heat a wok over medium heat with just a smear of peanut oil; add the bamboo shoots and stir-fry for a few minutes until they are dry and a little fragrant; set aside.
  • Increase the temperature to high and add the remaining peanut oil; add the garlic and fresh and dried chiles and stir-fry briefly until fragrant. Tip in the pork and continue to stir-fry until it's cooked through and chages color, splashing in the wine as you go and adding salt to taste.
  • Return the bamboo shoots to the wok, and when everything's hot and sizzly, add the vinegar, soy sauce and more salt to taste. Add the stock or water and stir for 1-2 minutes longer to allow the flavors to penetrate the shoots. Toss in the scallions at the end of the cooking time.
  • Turn off the heat, stir in the sesame oil and serve.

Nutrition Facts : Calories 198.8, Fat 16.3, SaturatedFat 3.7, Cholesterol 15.7, Sodium 203.5, Carbohydrate 8.1, Fiber 2.7, Sugar 4.1, Protein 7.3

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