Stir-fried bamboo with speck

Stir-fried bamboo with speck

By
From
The Real Food of China
Serves
4-6
Photographer
Leanne Kitchen

We were lucky enough to be in Zhejiang Province in spring, when thin, tender bamboo shoots were in season. Staying in the picturesque village of Guodong, we ordered them at every meal, even breakfast — they really were that good. Unhappily, fresh young bamboo isn’t readily available, so we make do with frozen bamboo; it’s not the same but still good nonetheless.

Ingredients

Quantity Ingredient
600g frozen winter bamboo shoots, thawed
100g speck
1 tablespoon vegetable oil
2 garlic cloves, finely chopped
1 1/2 tablespoons light soy sauce
1 tablespoon clear rice wine
250ml chicken stock

Method

  1. Thinly slice the bamboo lengthwise on the diagonal and set aside. Cut the speck into thin slices. Heat the oil in a wok over a medium heat, then add the speck and cook for 3 minutes on each side, or until golden. Remove to a plate.
  2. Reheat the oil over a medium heat, add the garlic and bamboo and stir-fry for 3 minutes, then add the soy sauce, rice wine and stock and bring to a simmer. Cook the bamboo, tossing the wok often, for 5–6 minutes, or until the bamboo is tender, adding a little more stock or water if the liquid evaporates (there should still be liquid in the wok when the bamboo is cooked). Transfer the bamboo and cooking liquid to a serving bowl, scatter over the speck and serve.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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