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Fried pork with Soybean Bamboo shoots

Fried pork with Soybean Bamboo shoots

Jun 17, 2018
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Tiana
4

If you liked my recipe for Dried Bamboo Shoots with Pork Belly, here’s another one using dried bamboo shoots. Although considered an uncommon ingredient, dried bamboo shoots really are a fantastic ingredient for Asian food, and have a different flavor to the canned variety. I encourage you to give them a try and surprise your family! If you have fussy eaters, sliced as they are in this recipe the bamboo shoots resemble sliced scallions, so they’re a safe bet. The other thing I like about this recipe, and stir fries in general, is that the small pieces of food mean each mouthful contains all the flavors in the dish. Your taste buds are in for a treat!

The list of ingredients is as follows:

150 g frozen soybeans, (if fresh, blanched and shelled)
40 g dried bamboo shoots, soaked in water for 2 hours in advance
200 g pork tenderloin, placed in the refrigerator beforehand to firm up
10 g scallions, white part, chopped
1 small fresh red chili pepper: cut in half, remove the seeds and tendons, and chopped finely Spicy is not the main flavor of this dish, so to control the amount of heat, do not use the seeds.
2 g ginger, cut into pieces
5 g (1 teaspoon) sugar. The purpose of the sugar is to neutralize the astringent taste of dried bamboo shoots, but if you like the taste of the bamboo shoots, the sugar can be reduced or left out.
3 g salt (appox.) The dried bamboo shoots lose salt during the soaking time, making the flavor lighter, so you will need to periodically taste the dish and add more salt if necessary.
½ teaspoon cornstarch mixed with 4 tablespoons of water
15 ml vegetable oil

Here is how to make Fried Pork with Soybean and Bamboo Shoots:

The first step is to prepare the dried bamboo shoots for cooking by soaking them and then chopping them crosswise into 0.3 cm wide slices (like you would for scallions). Soaking makes the bamboo shoots more palatable. If, after the two hours soaking time, they are still a little salty or hard, you can soak the sliced bamboo shoots for up to an hour more until they taste the way you like them. Drain the water off before using

In this recipe, I use cooked quick-frozen soybeans, thawed. If you use fresh soybeans, you must first cook them in their shells quickly in salt water, because you cannot use raw soybeans in this recipe.

Using a very sharp knife, cut the piece of pork tenderloin into 0.3 cm thick 7-8 cm long strips. Cut across the grain of the muscle, so the pork holds its shape when fried, and will be more presentable in the final dish. If you use other parts of pork, it is best to cut perpendicular to the muscle grain, because they are not as tender as tenderloin.
Take a pot, add about 2 liters of water and bring it to the boil. Place the pork into the water, and blanch it only long enough to change color, remove it immediately and drain. Don’t leave it in the boiling water too long or it will over cook – you just want it to change color.