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Spring Three Fresh Delicacies
Chinese dish ready in 8 min using easy-level technique. Simple enough for weeknight cooking.
- Prep
- 5m
- Cook
- 3m
- Total
- 8m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Spring Three Fresh Delicacies
| Ingredient | Amount |
|---|---|
| spring bamboo shoots | 2 as needed |
| broad beans | 200g |
| cured pork | 100g |
| sugar | 1/3 tbsp |
| scallion white | 1 segment |
| starch | 1/2 tbsp |
| MSG | a pinch |
- spring bamboo shoots2 as needed
- broad beans200g
- cured pork100g
- sugar1/3 tbsp
- scallion white1 segment
- starch1/2 tbsp
- MSGa pinch
Cooking StepsHow to cook Spring Three Fresh Delicacies step by step
-
Step 1Prepare all ingredients and seasonings. See the ingredient list for exact measurements.
-
Step 2Slice the cured pork, shell the broad beans, mince the scallion white, and slice the bamboo shoots. Blanch the bamboo shoots for 1 minute, then drain and set aside.
-
Step 3Heat a little oil in a wok. Add the cured pork and stir-fry until the fat renders, about 1 minute (medium heat).
-
Step 4Once the cured pork is fragrant, add the minced scallion and stir until aromatic.
-
Step 5Add the blanched bamboo shoots, a pinch of salt, and stir-fry briefly.
-
Step 6Pour in boiling water to just cover the bamboo shoots. Cover and braise for 2 minutes.
-
Step 7After 2 minutes, add the broad beans, cover again, and continue braising for 3 minutes.
-
Step 8After 3 minutes, stir-fry briefly, then thicken with a light starch slurry and plate. (Slurry: 1/2 tbsp starch, a pinch of MSG, 2 tbsp water, mixed well.)
Spring Three Fresh Delicacies
Chinese dish ready in 8 min using easy-level technique. Simple enough for weeknight cooking.
Ingredients
- 2 as needed spring bamboo shoots
- 200g broad beans
- 100g cured pork
- 1/3 tbsp sugar
- 1 segment scallion white
- 1/2 tbsp starch
- a pinch MSG
Instructions
-
Prepare all ingredients and seasonings. See the ingredient list for exact measurements.
-
Slice the cured pork, shell the broad beans, mince the scallion white, and slice the bamboo shoots. Blanch the bamboo shoots for 1 minute, then drain and set aside.
-
Heat a little oil in a wok. Add the cured pork and stir-fry until the fat renders, about 1 minute (medium heat).
-
Once the cured pork is fragrant, add the minced scallion and stir until aromatic.
-
Add the blanched bamboo shoots, a pinch of salt, and stir-fry briefly.
-
Pour in boiling water to just cover the bamboo shoots. Cover and braise for 2 minutes.
-
After 2 minutes, add the broad beans, cover again, and continue braising for 3 minutes.
-
After 3 minutes, stir-fry briefly, then thicken with a light starch slurry and plate. (Slurry: 1/2 tbsp starch, a pinch of MSG, 2 tbsp water, mixed well.)
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.
