Best Xiao Sun Zi Chao Rou Mo Slender Bamboo Shoots With Ground Pork Recipes

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

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

Mixed Seafood Curry With Bamboo Shoots image

Provided by alenaellen

Categories Curries

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 medium onion, sliced thinly
3 garlic cloves, minced
1 fresh ginger, sliced into strips
400 g squid
600 g frozen shrimp, head on
400 ml coconut cream
1 tablespoon fish sauce
2 tablespoons olive oil
1 piece chicken bouillon
1 pinch sugar
1 teaspoon curry powder
1 pinch dried chili pepper flakes
1 (580 ml) can bamboo shoots
200 g string beans, ends snapped

Steps:

Heat oil in wok, and saute garlic, onion and ginger.
Add frozen squid and saute, then add shrimps and fish sauce; set aside.
In the same wok, add string beans and bamboo shoots.
Add coconut cream, and if you want a thinner consistency, you can dilute with water.
Let it boil and add chicken bouillon.
Adjust to taste, add curry powder, chili flakes and add a pinch of sugar to balance the taste.
Place on top of hot jasmine rice and serve.

Nutrition Facts : Calories 595.3, Fat 32, SaturatedFat 21.2, Cholesterol 525.5, Sodium 797.3, Carbohydrate 25.7, Fiber 7, Sugar 12.4, Protein 54.2

Bamboo Shoots With Bean Curd image

Provided by daisygrl64

Categories Greens

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/2 cup fresh or canned bamboo shoot (rinsed and finely sliced)
1 lb firm tofu, cut into 1 inch squares
3 dried Chinese mushrooms, soaked in warm water for 20 minutes
2 ounces baby bok choy
1 teaspoon oyster sauce
1 teaspoon light soy sauce
1 pinch black pepper
vegetable oil (for deep frying) or peanut oil (for deep frying)

Steps:

squeeze out water from mushrooms and finely slice them.
blanch bok choy in pot of boiling water for 30 seconds, drain and set aside.
heat enough oil in wok to deep fry the bean curd cubes, fry until golden brown, remove, drain on paper towel and set aside.
remove oil from wok, and add 1 tablespoon of oil, heat until hot.
add mushrooms, bok choy, stir.
add bean curd, bamboo shoots, oyster sauce, and soy sauce.
heat through.
add pinch of black pepper, and serve.