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Braised Spring Bamboo Shoots with Fava Beans and Cured Pork
Chinese dish ready in 7 min using easy-level technique. Simple enough for weeknight cooking.
- Prep
- 5m
- Cook
- 2m
- Total
- 7m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Braised Spring Bamboo Shoots with Fava Beans and Cured Pork
| Ingredient | Amount |
|---|---|
| cured pork (cut small) | 1 piece (saltiness depends on amount used) |
| fresh spring bamboo shoots (peeled and cut) | 3 as needed |
| fresh fava beans (peeled) | half bowl |
| fresh wood ear mushrooms | 1 small handful |
| ginger (sliced) | half piece |
- cured pork (cut small)1 piece (saltiness depends on amount used)
- fresh spring bamboo shoots (peeled and cut)3 as needed
- fresh fava beans (peeled)half bowl
- fresh wood ear mushrooms1 small handful
- ginger (sliced)half piece
Cooking StepsHow to cook Braised Spring Bamboo Shoots with Fava Beans and Cured Pork step by step
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Step 1Peel, wash, and cut fresh spring bamboo shoots into pieces.
-
Step 2Bring 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.
-
Step 3Using the same water, blanch the fava beans briefly. Remove and set aside.
-
Step 4In a separate wok, heat oil and sauté ginger slices until fragrant, then add cured pork and stir-fry.
-
Step 5Once the cured pork releases its fat, add the blanched wood ear mushrooms and bamboo shoots. Stir-fry over high heat.
-
Step 6Add a bowl of hot water and cook for 2 minutes.
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Step 7Add the blanched fava beans.
-
Step 8Cover and simmer for 1-2 minutes. Taste and adjust — if satisfied, it’s ready to serve!
-
Step 9Seasonal cooking at its best — taste the flavors of spring! No extra seasonings needed. Simple and delicious!
Braised Spring Bamboo Shoots with Fava Beans and Cured Pork
Chinese dish ready in 7 min using easy-level technique. Simple enough for weeknight cooking.
Ingredients
- 1 piece (saltiness depends on amount used) cured pork (cut small)
- 3 as needed 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
-
Peel, wash, and cut fresh spring bamboo shoots into pieces.
-
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.
-
Using the same water, blanch the fava beans briefly. Remove and set aside.
-
In a separate wok, heat oil and sauté ginger slices until fragrant, then add cured pork and stir-fry.
-
Once the cured pork releases its fat, add the blanched wood ear mushrooms and bamboo shoots. Stir-fry over high heat.
-
Add a bowl of hot water and cook for 2 minutes.
-
Add the blanched fava beans.
-
Cover and simmer for 1-2 minutes. Taste and adjust — if satisfied, it’s ready to serve!
-
Seasonal cooking at its best — taste the flavors of spring! No extra seasonings needed. Simple and delicious!
Recipe Details
Common Questions
How can I make this spicier?
Add chili oil or chili crisp to taste, or include dried red chilies during cooking. A dash of Sichuan peppercorn adds a different kind of heat.
