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Stir-Fried Pork Belly with Spring Bamboo Shoots
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 Stir-Fried Pork Belly with Spring Bamboo Shoots
| Ingredient | Amount |
|---|---|
| spring bamboo shoots | 200g |
| pork belly | 250g |
| garlic sprouts | 1 as needed |
| garlic | a little |
| bird's eye chili | a little |
| cooking wine | 1 tbsp |
| dark soy sauce | a little |
| light soy sauce | 1 tbsp |
| oyster sauce | 1 tbsp |
- spring bamboo shoots200g
- pork belly250g
- garlic sprouts1 as needed
- garlica little
- bird's eye chilia little
- cooking wine1 tbsp
- dark soy saucea little
- light soy sauce1 tbsp
- oyster sauce1 tbsp
Cooking StepsHow to cook Stir-Fried Pork Belly with Spring Bamboo Shoots step by step
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Step 1Prep ingredients: peel and slice the pork belly, slice the spring bamboo shoots, and prepare garlic sprouts, garlic, and bird’s eye chili.
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Step 2Blanch the spring bamboo shoots in boiling water for 2 minutes, then remove and set aside.
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Step 3Stir-fry the pork belly in a wok until the fat renders out.
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Step 4Add minced garlic and bird’s eye chili, stir-fry. Add 1 tbsp cooking wine and a little light soy sauce for color.
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Step 5Add the spring bamboo shoots and stir-fry. Add 1 tbsp light soy sauce and 1 tbsp oyster sauce, toss evenly.
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Step 6Finally add garlic sprouts and stir-fry. Optionally add a little chicken bouillon powder.
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Step 7Plate and serve.
Stir-Fried Pork Belly with Spring Bamboo Shoots
Chinese dish ready in 7 min using easy-level technique. Simple enough for weeknight cooking.
Ingredients
- 200g spring bamboo shoots
- 250g pork belly
- 1 as needed garlic sprouts
- a little garlic
- a little bird's eye chili
- 1 tbsp cooking wine
- a little dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
Instructions
-
Prep ingredients: peel and slice the pork belly, slice the spring bamboo shoots, and prepare garlic sprouts, garlic, and bird’s eye chili.
-
Blanch the spring bamboo shoots in boiling water for 2 minutes, then remove and set aside.
-
Stir-fry the pork belly in a wok until the fat renders out.
-
Add minced garlic and bird’s eye chili, stir-fry. Add 1 tbsp cooking wine and a little light soy sauce for color.
-
Add the spring bamboo shoots and stir-fry. Add 1 tbsp light soy sauce and 1 tbsp oyster sauce, toss evenly.
-
Finally add garlic sprouts and stir-fry. Optionally add a little chicken bouillon powder.
-
Plate and serve.
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.
