A Classic Beijing Dish
Bamboo Balances Meat
In Traditional Chinese Medicine, Bamboo has a cool nature that balances the warm energy of meat. Bamboo Shoots are useful in treating cardiovascular diseases, obesity and diabetes.
This dish is quickly made and low in calories. This recipe will serve two persons. For a larger group, the quantities of Bamboo Shoot and Pork can be doubled.
Stir-Fried Bamboo Shoots with Pork
Rou Ssu Chao Ju Sun
1 cup Bamboo Shoots
¼ cup boneless Pork, such as Pork Loin or Pork Chops
3 tablespoons Oil
2 tablespoons Soy Sauce
½ teaspoon Salt
2 tablespoons Shao Xing Chinese Wine or Dry Sherry
1 tablespoon Cornstarch
2 tablespoons Oil
¼ cup Water
Cut the Pork into thin slices, then slice into thin julienne and set aside.
When ready to cook, combine the Soy Sauce, Salt, Wine, and Cornstarch and dredge the Pork Julienne strips in it and set aside near the stove top.
Heat the wok and when it is hot, put in the thin strips of Bamboo Shoot and stir-fry for 1 or 2 minutes, remove from the pan with cooking chopsticks or a slotted spoon and rain.
Heat the wok, put in another 2 tablespoons Oil and put in the dredged Pork Julienne strips. Saut∉ until tender. A good way to do this is to spread them evenly over the oil-coated wok and let them stand for a minute, without stirring at all. Then turn the strips over and let them stand another minute.
Put the stir-fried Bamboo Shoots back into the wok and mix to combine. Add the final ingredient, the quarter-cup of water, mix thoroughly, and cover. Cook over low fire for another two minutes, then serve immediately.