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Braised Spring Bamboo Shoots Savory and Juicy
Bamboo shoots break through the ground in spring. At this time, the bamboo shoots are extremely tender. Today, I will introduce to you the Braised Spring Bamboo Shoots, which is delicious and easy to make. It has an excellent taste. This delicious seasonal dish is really worth a try.
INGREDIENTS
Main Ingredients
- ·8–10 oz (about 250g) spring bamboo shoots
- ·3 oz (about 80g) Pork belly
- ·3 - 4 slices ginger
- ·1 scallion
Seasonings
- ·1 tbsp light soy sauce
- ·½ tbsp dark soy sauce (for coloring)
- ·1 tsp sugar
- ·½ tsp salt (for blanching)
- ·1 tbsp cooking oil
DIRECTIONS
Step 1
Prepare the spring bamboo shoots:
Remove the outer shell of the spring bamboo shoots, wash them thoroughly, cut off the tougher part at the bottom, and then cut them into strips.
Step 2
Blanch to remove astringency:
Bring water to a boil, add ½ tsp salt. Put the spring bamboo shoots in and blanch for 2 minutes, then take them out and drain.
Step 3
Prepare the seasonings:
Slice the ginger and mince the scallion. Cut the streaky pork into thin slices for later use.
Step 4
Stir-fry the pork:
Pour 1 tbsp oil into a hot pan. Put in the ginger slices and pork belly, and stir-fry over low heat until slightly yellow and fragrant.
Step 5
Add the spring bamboo shoots and stir-fry:
Put in the blanched spring bamboo shoots and stir-fry together for 1 - 2 minutes.
Step 6
Season and braise:
Add light soy sauce, dark soy sauce, and sugar. Stir well to let the ingredients be colored and absorb the flavors.
Step 7
Simmer to absorb flavors:
Cover the pot and simmer over low heat for 3 minutes. The spring bamboo shoots will release water on their own, so there's no need to worry about the pan drying out.
Step 8
Serve:
Uncover the pot, stir a few times, transfer to a plate, and sprinkle with scallions.