Bamboo Shoots with Green Pepper and Pork

Although the bamboo shoots are available all year round in China, only the winter and spring bamboo shoots are the best, and the best time to eat the spring bamboo shoots is about one month. After that time, the bamboo shoots will begin to grow old and taste Not so good, so don’t miss this delicious dish for those who like to eat bamboo shoots in spring.

The spring bamboo shoots are not only delicious, but also very rich in nutrition. They are a kind of green food with high nutritional value, and are called the king of vegetables in spring. There are many spring bamboo shoots. In southern China, in addition to braised spring bamboo shoots, you can also fry them with green peppers, pork, and edamame. The taste is particularly delicious and the method is very simple. Let’s check out.

Ingredients:

1 bamboo shoot, 100 g pork, 1 green pepper, 100 g edamame, appropriate amount of salt, a little cooking wine, moderate amount of oil, a little starch

cooking steps:

1. Peel the edamame shells and wash them. Remove the seeds from the green peppers, wash them and cut them into shreds.

2. Wash and shred pork, marinate with cooking wine, a little salt and a little starch for 10 minutes.

3. Peel off the bamboo shoot shell, wash and cut into shreds, and boil in boiling water for 3 minutes.

4. Pour an appropriate amount of oil into the pot, put the edamame into the pot, stir-fry until the discolored skin is wrinkled, and then take it out.

5. Pour an appropriate amount of oil into the pan again and place the marinated shredded pork in the pan.

6. Stir-fry the shredded pork until it becomes discolored, add bamboo shoots and stir-fry together.

7. Add edamame and shredded green pepper together in a pan and stir well. Season with salt.

8. Add a little water and turn off the heat after boiling.

9. It’s crispy, delicious, low in fat, and especially easy to cook.

Tips:
  1. Pork must be marinated first, it tastes tenderer and smoother.
  2. Bamboo shoots have a lot of oxalic acid content. They need to be boiled in boiling water for 2 to 3 minutes. This will decompose most of the oxalic acid in the bamboo shoots and remove the astringent taste.

Stir-Fried Bamboo Shoots with Green Pepper and Pork

The taste is very fresh and delicious, and the method is simple.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course
Cuisine: Chinese
Keyword: spring
Servings: 2
Author: Ashley

Ingredients

  • 1 Spring bamboo shoot
  • 100 g Pork
  • 1 Green pepper
  • 100 g Edamame
  • Salt
  • Cooking wine
  • Starch
  • Moderate amount of oil

Instructions

  • Peel the edamame shells and wash them. Remove the seeds from the green peppers, wash them and cut them into shreds.
  • Wash and shred pork, marinate with cooking wine, a little salt and a little starch for 10 minutes.
  • Peel off the bamboo shoot shell, wash and cut into shreds, and boil in boiling water for 3 minutes.
  • Pour an appropriate amount of oil into the pot, put the edamame into the pot, stir-fry until the discolored skin is wrinkled, and then take it out.
  • Pour an appropriate amount of oil into the pan again and place the marinated shredded pork in the pan.
  • Stir-fry the shredded pork until it becomes discolored, add bamboo shoots and stir-fry together.
  • Add edamame and shredded green pepper together in a pan and stir well. Season with salt.
  • Add a little water and turn off the heat after boiling.
  •  It’s crispy, delicious, low in fat, and especially easy to cook.

Notes

  1. Pork must be marinated first, it tastes tenderer and smoother.
  2. Bamboo shoots have a lot of oxalic acid content. They need to be boiled in boiling water for 2 to 3 minutes. This will decompose most of the oxalic acid in the bamboo shoots and remove the astringent taste.
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