Easy Stir-Fry Pork with Bamboo Shoots

Ingredients

• 500 g pork shoulder
• 2 tsp soy sauce
• 1 tsp oyster sauce
• 1/4 tsp freshly ground black pepper (use white pepper if you have some)
• 1 tsp corn starch
• 1 tsp oil
• 2 Tbsp oil (divided)
• 4 cloves garlic (minced)
• 300 g canned bamboo shoots slices
• 1 Tbsp dou ban jiang
• 1 Tbsp oyster sauce
• 1 tsp soy sauce
• 1/2 tsp sugar
• 1/4 tsp freshly ground black pepper (use white pepper if you have some)

Instructions

1. 1

   I use canned bamboo shoots packed in water. Don't get the one packed in brine. They come in different shapes.

2. 2

   For this recipe, I use the whole bamboo shoots and cut into smaller pieces. There are also thin strips and really large whole pieces, which you can cut into smaller pieces on your own. It's up to you what kind to use

3. 3

   --- Marinate the pork: ---

4. 4

   Cut the pork thinly against the grain. Add the soy sauce, oyster sauce, black pepper, cornstarch, and oil. Toss to combine everything. Let it marinate for at least 15 minutes at room temperature, but no more than 24 hours. If not cooking on the same day, let the pork marinate in the fridge. Let it come to room temperature for about 30 minutes before cooking

5. 5

   --- Start cooking: ---

6. 6

   Combine the seasoning ingredients in a bowl and set aside

7. 7

   Preheat a large wok or skillet over medium heat. Add 1 Tbsp of oil and swirl to coat the wok/skillet. Spread the marinated pork to the hot wok/skillet and let it cook undisturbed for about 10 seconds and then stir it a little bit and let it cook until about 80% cooked, still a bit pinkish. Dish it out from the wok/skillet and set it aside

8. 8

   To the same pan, add another 1 Tbsp of oil. Add the dou ban jiang and minced garlic. Stir fry for about 1 minute until everything is fragrant.

9. 9

   Add the bamboo shoots pieces and stir fry for about 2 minutes or so

10. 10

    Add the pork back into the wok/skillet and stir to combine everything. Cook for another 10 seconds or so or until the pork is no longer pink. Have a quick taste and adjust to your preference

11. 11

    --- To serve: ---

12. 12

    Serve immediately while it is warm with some rice, noodles, wraps, salad, or whatever your heart desires