📝 About This Recipe
A quintessential masterpiece of Zhejiang (Zhe) cuisine, this dish celebrates the delicate balance between the earthy crunch of bamboo shoots and the buttery tenderness of marinated pork. In the coastal traditions of Eastern China, the focus is on 'Xian'—the natural umami and freshness of seasonal ingredients—enhanced here by a light, savory glaze. This stir-fry is a textural symphony that perfectly captures the refined, elegant flavors of the Jiangnan region.
🥗 Ingredients
Main Ingredients
- 300 grams Pork Tenderloin (sliced into thin 2-inch long strips against the grain)
- 250 grams Winter Bamboo Shoots (peeled, parboiled, and sliced into matching matchsticks)
- 4 pieces Dried Shiitake Mushrooms (rehydrated and thinly sliced)
- 1/4 piece Red Bell Pepper (sliced into thin strips for color)
The Pork Velveting Marinade
- 1 tablespoon Shaoxing Rice Wine (for depth and aroma)
- 1 teaspoon Light Soy Sauce
- 1.5 teaspoons Cornstarch (creates the silky texture)
- 1 tablespoon Egg White (lightly beaten)
- 1/4 teaspoon White Pepper (ground)
Aromatics and Sauce
- 1 tablespoon Fresh Ginger (finely julienned)
- 2 cloves Garlic (thinly sliced)
- 2 stalks Green Onions (cut into 2-inch lengths)
- 1/4 cup Chicken Stock (unsalted or low sodium)
- 1 tablespoon Oyster Sauce (for savory richness)
- 1/2 teaspoon Sugar (to balance the salt)
- 1 teaspoon Sesame Oil (for the finishing aroma)
- 3 tablespoons Vegetable Oil (divided)
👨🍳 Instructions
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1
Begin by marinating the pork. In a medium bowl, combine the pork strips with the Shaoxing wine, light soy sauce, white pepper, egg white, and cornstarch. Massage the mixture into the meat until the liquid is absorbed and the pork feels tacky. Let it rest for 20 minutes.
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2
Prepare the bamboo shoots. If using fresh shoots, boil them in water for 10 minutes to remove any bitterness (oxalic acid), then drain and slice into thin matchsticks. If using canned, rinse thoroughly and blanch for 2 minutes.
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3
Whisk together the 'aromatics and sauce' liquid components: chicken stock, oyster sauce, and sugar in a small bowl. Set aside next to your cooking station.
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4
Heat a wok or large heavy-bottomed skillet over high heat until it begins to smoke slightly.
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5
Add 2 tablespoons of vegetable oil and swirl to coat the surface. Add the marinated pork, spreading it out in a single layer.
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6
Let the pork sear undisturbed for 30-45 seconds to develop a light golden crust, then stir-fry rapidly for another 1-2 minutes until the strips are just opaque. Remove the pork from the wok and set aside; it should be 80% cooked.
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7
Wipe the wok clean if necessary and add the remaining 1 tablespoon of oil. Toss in the ginger and garlic, stirring for 15 seconds until fragrant but not browned.
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8
Add the bamboo shoots and shiitake mushrooms. Stir-fry over high heat for 2 minutes. The bamboo shoots should begin to pick up a slight char and the mushrooms will release their earthy aroma.
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9
Add the red bell pepper strips and green onion segments. Stir-fry for another 30 seconds to soften the peppers slightly while keeping them crisp.
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10
Return the par-cooked pork and any accumulated juices back into the wok.
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11
Give the sauce mixture a quick stir and pour it around the perimeter of the wok so it heats up as it slides down to the center.
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12
Toss everything together vigorously for 1 minute. The sauce will thicken into a glossy sheen that coats every ingredient perfectly.
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13
Drizzle the sesame oil over the dish, give it one final toss, and immediately transfer to a warmed serving platter.
💡 Chef's Tips
Slice the pork across the grain to ensure maximum tenderness; if you slice with the grain, the meat will be chewy. Always parboil fresh bamboo shoots to remove the bitter, astringent taste that can overpower the delicate pork. Ensure your wok is very hot before adding the meat; this 'searing' prevents the cornstarch coating from sticking to the pan. Don't overcook the pork—the 'velveting' technique relies on quick, high-heat cooking to keep the juices locked inside. If you can't find winter bamboo shoots, canned 'tips' are a better substitute than the pre-sliced rounds for better texture.
🍽️ Serving Suggestions
Serve alongside steaming hot Jasmine rice to soak up the savory, glossy sauce. Pair with a light, crisp vegetable side like Stir-fried Pea Shoots with Garlic to complement the Zhe cuisine style. A cup of Dragon Well (Longjing) green tea is the traditional beverage choice for this regional dish. For a complete meal, start with a light West Lake Beef Soup (another Zhejiang classic). If you enjoy a bit of heat, serve with a small side dish of chili oil or pickled bird's eye chilies.