Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Bamboo Shoots With Pork
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- #46499
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 tablespoons light soy sauce
2 teaspoons shaoxing rice wine or dry sherry
1 1/2 teaspoon cornstarch
10 ounces lean pork, sliced across grain into fine 1 1/2" long julienne
1/4 cup groundnut or peanut oil
5 ounces bamboo shoots, sliced to match the pork
1 tablespoon light soy sauce
1 teaspoon sugar
4 scallions (spring onions), mainly white part, cut 1" lengths
directions
Mix the marinade ingredients together and marinate the pork for 15 minutes.
Pour the groundnut oil into a preheated wok and heat until the oil begins to smoke. Stir-fry the pork slices until the color changes, 1 to 2 minutes. Remove to a plate.
Add the bamboo shoots, and toss quickly around the hot wok for 10 to 15 seconds. Add the soy sauce and sugar. Lower the heat and simmer for 4 to 5 minutes, stirring occasionally. Raise the heat to high. Return the pork and toss together quickly.
Sprinkle in the scallions, and stir-fry for 1 minute to combine all of the ingredients. Serve immediately.
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