PORK AND BAMBOO SHOOTS RECIPES
XIAO SUN ZI CHAO ROU MO (SLENDER BAMBOO SHOOTS WITH GROUND ...
Make and share this Xiao Sun Zi Chao Rou Mo (Slender Bamboo Shoots With Ground Pork) recipe from Food.com.
Total Time 20 minutes
Prep Time 20 minutes
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat a wok over medium heat with just a smear of peanut oil; add the bamboo shoots and stir-fry for a few minutes until they are dry and a little fragrant; set aside.
- Increase the temperature to high and add the remaining peanut oil; add the garlic and fresh and dried chiles and stir-fry briefly until fragrant. Tip in the pork and continue to stir-fry until it's cooked through and chages color, splashing in the wine as you go and adding salt to taste.
- Return the bamboo shoots to the wok, and when everything's hot and sizzly, add the vinegar, soy sauce and more salt to taste. Add the stock or water and stir for 1-2 minutes longer to allow the flavors to penetrate the shoots. Toss in the scallions at the end of the cooking time.
- Turn off the heat, stir in the sesame oil and serve.
Nutrition Facts : Calories 198.8, FatContent 16.3, SaturatedFatContent 3.7, CholesterolContent 15.7, SodiumContent 203.5, CarbohydrateContent 8.1, FiberContent 2.7, SugarContent 4.1, ProteinContent 7.3
PORK AND BAMBOO SHOOT SOUP WITH CLOUD EAR RECIPE | ALLRECIPES
My version of a Japanese pork and egg noodle soup recipe from a magazine but mine is easier to make. You can simply pour the soup over rice if you prefer.
Provided by ZAYO
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Total Time 48 minutes
Prep Time 10 minutes
Cook Time 23 minutes
Yield 2 servings
Number Of Ingredients 11
Steps:
- Place mushrooms in a small bowl and cover with water. Let soak until softened, about 15 minutes. Drain and cut into bite-size pieces.
- Bring 1 1/2 cup water to a boil in a pot. Add pork and bamboo shots. Cook, skimming off any fat that rises to the top, until pork is tender, 5 to 10 minutes.
- Mix sugar, sake, soy sauce, black rice vinegar, and chile paste together in a small bowl. Stir into the pot. Reduce heat to low and simmer soup, covered, about 10 minutes.
- Stir mushroom pieces into the soup. Crack in eggs and cook, covered, until whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Drizzle sesame oil over soup before serving.
Nutrition Facts : Calories 322.5 calories, CarbohydrateContent 23.9 g, CholesterolContent 305.1 mg, FatContent 14.7 g, FiberContent 4.1 g, ProteinContent 21.4 g, SaturatedFatContent 4.2 g, SodiumContent 1059.8 mg, SugarContent 17.8 g
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