Pork And Bamboo Shoot Soup With Cloud Ear Recipes

Steps:

• Heat one tablespoon peanut oil in a wok set over medium heat. Add the bamboo shoots to the pan; stir-fry until dry and fragrant, about 3 minutes. Remove from wok and reserve.
• Increase temperature to high, and pour in the remaining peanut oil. Quickly fry the garlic, red chile, and red pepper flakes in the hot oil until fragrant. Stir in the pork, and continue to stir-fry until it is cooked through. Pour in the wine; season with salt to taste.
• Return the bamboo shoots to the wok, and heat until sizzly. Stir in the rice vinegar, soy sauce, chicken broth, and additional salt to taste. Cook and stir for 1 to 2 minutes to allow the flavor to penetrate the bamboo shoots. At the end of cooking, stir in green onions. Remove wok from heat; stir in sesame oil before serving.

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.