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

Steps:

• Steam beans 5 minutes (should be snappy not mushy).
• Combine the first 4 ingredients in a medium bowl.
• Heat oil in a large non-stick skillet over med high heat. Saute pork mixture until pork loses it's pink color - stirring to a crumble. Add steamed green beans and garlic - saute for 3-5 minutes more.
• Combine hoisin sauce, sugar, pepper flakes and soy sauce in a small bowl - stirring with a whisk to incorporate ingredients.
• Pour mixture into pan with pork and green beans. Cook another 3-5 minutes or until heated through, stirring frequently.
• Serve over hot rice - Enjoy!

Steps:

• Combine broth, sake, soy sauce, oyster sauce, cornstarch and sugar in a bowl & set aside.
• Heat a large nonstick wok or skillet over medium heat; add oil. Once the oil is warm, add garlic and stir-fry until fragrant. Add the broccoli (and any other vegetables if desired) and stir-fry for 3 minutes or so, until slightly tender. Add the sauce mixture and stir constantly until sauce boils and thickens. Serve once sauce and broccoli reach desired thickness and tenderness.

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.

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.

Steps:

• Shred bamboo shoots.
• Remove membrane from soy beans by rubbing and rinse.
• Bring all ingredients except soy beans and bamboo shoots to a boil.
• Add soy beans and bamboo shoots.
• When it boils again, turn heat low and simmer for 1/2 hour, adding water to keep from burning.
• Remove from heat.
• Sprinkle with sesame oil.