Bamboo and Pork Stir-Fry 竹筍炒肉絲 serves 2-4 people
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12oz. 350 grams 1 1/2 cups Bamboo shoots in chili oil
1 carrot, cut on a diagonal
1 quarter onion, sliced
3 cloves garlic, chopped
1 knob ginger, cut into chunks
5-6 dried shitake mushrooms, soaked in hot water, sliced thin
1/4 cup mushroom water
5-6 thin sliced pork cutlets sliced into strips (2 1/2 cups)
1 tablespoon mirin
1 tablespoon potato starch
salt and sugar to taste
1 pinch baking soda
Handful of cilantro, chopped
For the pork:
To a bowl mix pork, mirin, baking soda, potato starch. Set aside.
To a wok:
- Add some oil to a hot wok or pan. Add the pork and cook half way through. Remove the pork.
- Add carrots, onion, and mushroom and stir-fry 1 minute.
- Add garlic and ginger, stir-fry 1 minute.
- Add bamboo shoots. Stir fry 1 minute
- Add pork and mushroom liquid to the wok. Stir-fry 4 minutes for flavors to combine.
-Adjust seasoning with salt and sugar.
- Add cilantro to finish and serve with some white rice.
