Hunan Smoked Pork and Fresh Bamboo Shoots

While in Phnom Penh, when not checking things out, or eating, the Missus was glues to the television.....and the 3 Taiwanese channels!!! Beyond the various soap operas, there were a few Taiwanese cooking shows; and one of them featured Fresh Bamboo Shoots. Needless to say, the Missus was smitten, and upon returning home, She requested a dish using Fresh Bamboo Shoots. Fresh Bamboo was pretty rare when I was growing up, and quite expensive as well. We had a neighbor, whose son would, on occasion, return from "hiking" with Fresh Shoots. These were usually eaten raw, as "sashimi", or after a few days, simmered in the water left from rinsing rice. I've read that rice bran is also used instead of the rinse water to cook Bamboo Shoots. Needless to say, the shoots we bought weren't what I would call super fresh, but they would pass muster in a stir fry.

It just so happened that we had a ton of leftover rice, and we really don't keep rice bran in the house.....so remembering the cooking show, I used 1/8 of a cup of rice instead. I cut off about 2 inches of the top of the shoot at an angle, and also about a half inch of the bottom, which had become hard. Brought the bamboo shoot to a boil, reduced the heat to a mild simmer, covered, and simmered for about an hour and a half. I knew it was cooked when I could pass a skewer rather easily into the shoot. I left it to cool in the water. Although most recipes recommend adding a few chilies to the liquid to reduce bitterness, I didn't do that. After the shoot is cool, you proceed to peel the thing. I cut off the tender tip, and gave it to the Missus as a snack. She thought it was fairly sweet, and loved the "crunch".

So what to do with the beast? Having left over Hunan Smoked Pork from another recipe, we decided that a simple stir-fry with the smoked pork and leeks on the Big Kahuna would do fine.

 

This is so easy, it's kind of embarrassing.....but it just shows that the simpler the better. You can do a number of things with the recipe...add chilies, other veggies, and so forth.

Hunan Smoked Pork and Fresh Bamboo Shoots.

1/4 Sliced Hunan Smoked Pork
1 Bamboo Shoot sliced
1 Leek Sliced
2 Tb Good Quality Light Soy Sauce
Salt and Pepper to taste

1 - In a hot wok stir fry pork until it releases some fat.

2 - Add Bamboo Shoots and stir fry, until fragrant, and it starts getting tender.

3 - Add soy sauce, and leek, and stir fry until leek is tender, but not soft and mushy.

4 - Reduce heat, taste, and adjust flavoring.

Comments

[ed (from Yuma)]

I love bamboo shoots. One of my favorite appetizers at Ba Ren. This recipe looks tasty.

[kat]

we used to get fresh bamboo shoots from our grandma on the big island. after peeling them, we would leave them in a glass jar with clean water and change the water every day. the shoots last for several months this way. though we usually used them in hekka, so they would disappear pretty quick.

[foodhoe]

ok, I have to stop reading and go make dinner now. Sounds delicious, I love fresh bamboo shoots!

[Kirk]

Hi Ed - Those marinated bamboo shoots are great aren't they?

Hi Kat - Nothing like the fresh stuff.

Hi FH - They are much better than the canned.....they have almost a sweet flavor.

[jeff c]

Kirk, awesome dish. We like it cold and served with szechuan chili oil. Great for a hot summer day.

[Kirk]

Hi Jeffrey - The next time you're in town, you need to have the cold bamboo shoots from Ba Ren, they're usually very good!