Ingredients with Measurements:
- 1 lb ground pork
- 1 can bamboo shoots, drained and sliced
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1/4 cup water
- Salt and pepper to taste
- Chopped green onions for garnish
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. In a bowl, mix together the soy sauce, oyster sauce, sesame oil, cornstarch, and water until well combined. Set aside.
2. Heat the skillet or wok over medium-high heat. Add the ground pork and cook until browned and no longer pink, breaking it up into small pieces as it cooks.
3. Add the garlic and ginger to the skillet and cook for 1-2 minutes until fragrant.
4. Add the sliced bamboo shoots to the skillet and stir to combine.
5. Pour the sauce mixture over the pork and bamboo shoots, stirring to coat everything evenly.
6. Cook for an additional 2-3 minutes until the sauce has thickened and the pork and bamboo shoots are fully coated.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped green onions.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 16g
Carbohydrates: 7g
Protein: 20g
Sodium: 800mg
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of pork.
- Sliced water chestnuts can be used instead of bamboo shoots.
- Tamari sauce can be used instead of soy sauce for a gluten-free option.
Variations:
- Add diced bell peppers or onions to the skillet for extra flavor and texture.
- Use this recipe as a filling for lettuce wraps or spring rolls.
- Add a splash of rice vinegar or lime juice to the sauce for a tangy twist.
Tips and tricks:
- Make sure to drain the bamboo shoots well before adding them to the skillet to prevent excess liquid.
- Use a wooden spoon or spatula to break up the ground pork into small pieces as it cooks.
- For a spicier version, add a pinch of red pepper flakes or a chopped chili pepper to the skillet.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve in individual bowls or on a platter with a bed of rice.
Garnishes:
Chopped green onions, sesame seeds, or sliced red chili peppers.
Pairings:
Steamed rice, stir-fried vegetables, or a side salad.
Suggested side dishes:
Egg drop soup, hot and sour soup, or wonton soup.
Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the pork is sticking to the skillet, add a bit of oil to prevent it from sticking.
Food safety advice:
Make sure to cook the ground pork to an internal temperature of 160°F to ensure it is fully cooked.
Food history:
Minced pork with bamboo shoots is a popular dish in Chinese cuisine, often served as a side dish or as a filling for dumplings.
Flavor profiles:
Savory, umami, slightly sweet, with a hint of sesame.
Serving suggestions:
Serve hot with steamed rice and a side of stir-fried vegetables.
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Region: Thai