Pork with Bamboo Shoots

Pork with bamboo shoots is a traditional Chinese recipe which is served most specially on New Year’s feast. Like other living cuisine, it continuously evolves and consequently many people have their own versions of the dish like what I present in this blog which is my own version.

Ingredients:

¼ kg Pork (cut into thin strips)

¼ kg Bamboo shoots (cut into thin strips, prepared and ready to cook)

1 tbsp. Oyster sauce

½ tsp. Chiu Chow chilli oil

¼ tsp. Iodized salt

1 ½ cups Water

1/3 cup Water (for dispersing the cornstarch)

1 tsp. Cornstarch

1 tbsp. Mirin wine

Dash of freshly ground black pepper

1 tbsp. Safflower oil

1 tbsp. Garlic (minced)

1 pc. Onion (medium, thinly sliced)

1 tsp. Sesame oil

Cooking Instruction:

In a suitable saucepan, heat the oil and sauté the garlic and onion until the garlic is golden brown and the onion starts to caramelize. Toss in the pork and stir for about 2 minutes. Add the mirin wine, salt, black pepper, Chiu Chow chilli oil, and water. Boil and cover. Lower the flame to maintain a gentle simmer until the remaining liquid is about 1 cup. Add the bamboo shoots and stir well, cover and continue to simmer until the liquid remaining is only about ½ cup. In a small bowl, place the cornstarch and water. Stir well to suspend the cornstarch evenly and add the oyster sauce. Mix well and immediately add to the simmering dish. Turn up the heat and stir briskly until the cornstarch is distributed evenly and is cooked. Serve as topping to plain steamed rice or enjoy with plain steamed buns.