Braised Spring Bamboo Shoots with Fava Beans and Cured Pork

Braised Spring Bamboo Shoots with Fava Beans and Cured Pork

Ingredients

• 1 piece (saltiness depends on amount used) cured pork (cut small)
• 3 fresh spring bamboo shoots (peeled and cut)
• half bowl fresh fava beans (peeled)
• 1 small handful fresh wood ear mushrooms
• half piece ginger (sliced)

Instructions

1. Peel, wash, and cut fresh spring bamboo shoots into pieces.
2. Bring water to a boil with a pinch of salt and oil. Blanch bamboo shoots and wood ear mushrooms for 1-2 minutes (blanching shoots is essential to remove bitterness and oxalic acid). Remove and set aside.
3. Using the same water, blanch the fava beans briefly. Remove and set aside.
4. In a separate wok, heat oil and sauté ginger slices until fragrant, then add cured pork and stir-fry.
5. Once the cured pork releases its fat, add the blanched wood ear mushrooms and bamboo shoots. Stir-fry over high heat.
6. Add a bowl of hot water and cook for 2 minutes.
7. Add the blanched fava beans.
8. Cover and simmer for 1-2 minutes. Taste and adjust — if satisfied, it's ready to serve!
9. Seasonal cooking at its best — taste the flavors of spring! No extra seasonings needed. Simple and delicious!