I generally try to buy local, fresh ingredients, but once in a while we will buy something more exotic, such as bamboo shoots. If you live near an Asian market, look for the vacuum-sealed packages – the bamboo won’t carry the taste of the can with it. If you want to stick with local ingredients, omit the bamboo and double the amount of broccoli stems – this is a great recipe for using up those tasty leftovers from dishes that just require the florets. Looking for something vegetarian or vegan? Substitute pressed or baked tofu for the pork. Want a quick veggie stirfy – omit the port entirely.
- 1/2 lb pork – look for less lean chops, preferably from pastured pigs – cut into 1/8 x 1/8 x 1.5″ shreds
- 2 T oil
- 1 T fresh ginger root, minced
- 1 clove garlic, minced
- 4 oz cooked bamboo shoot, cut into matchsticks approximately 1/8 x 1/8 x 1.5″
- 4 oz broccoli stems, peeled and cut into matchsticks approximately 1/8 x 1/8 x 1.5″
- salt, to taste
- Combine the marinade ingredients in a small bowl, add the pork shreds and combine thoroughly, allowing to rest 15-30 m. Drain off excess marinade.
- Heat the wok over medium high heat, then add 1 T oil, heating just until it shimmers.
- Explode the ginger and garlic just until fragrant, then add the pork shreds and stirfry quickly just until no longer pink. Remove to a plate.
- Add the other 1 T oil, heating just until it shimmers, then stirfry the bamboo shoots and broccoli stem pieces just until crisp-tender.
- Add the pork back to the wok, stirfry quickly to combine.
- Season to taste, and serve.