Stir-Fried Bamboo Shoots with Green Pepper and Pork
The taste is very fresh and delicious, and the method is simple.
Servings: 2
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
- Pork must be marinated first, it tastes tenderer and smoother.
- 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.