Best 2 Xiao Sun Zi Chao Rou Mo Slender Bamboo Shoots With Ground Pork Recipes

xiao sun zi chao rou mo or slender bamboo shoots with ground pork is a stir-fried dish popular in Chinese cuisine. It is often served as a main course or as part of a larger meal. The dish is made with slender bamboo shoots, ground pork, and a variety of seasonings and sauces. The bamboo shoots are typically stir-fried until tender, and the ground pork is cooked until browned. The dish is then seasoned with a variety of sauces, including soy sauce, oyster sauce, and rice wine. It is often garnished with green onions or cilantro.

Check out the recipes below so you can choose the best recipe for yourself!

XIAO SUN ZI CHAO ROU MO (SLENDER BAMBOO SHOOTS WITH GROUND PORK)

Xiao Sun Zi Chao Rou Mo (Slender Bamboo Shoots With Ground Pork) image

Make and share this Xiao Sun Zi Chao Rou Mo (Slender Bamboo Shoots With Ground Pork) recipe from Food.com.

Provided by FLKeysJen

Categories Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

14 ounces bamboo shoots, cut in thin strips
2 garlic cloves, minced
1 fresh red chile, seeded and finely chopped
1/2 teaspoon dried chili pepper flakes
3 ounces ground pork (or substitute any ground meat such as turkey,beef or even veggie crumbles)
1 teaspoon shaoxing wine or 1 teaspoon sherry wine
salt, to taste
2 teaspoons rice vinegar
2 teaspoons light soy sauce
3 tablespoons chicken stock or 3 tablespoons water
3 thinly sliced scallions, green parts only
1 teaspoon sesame oil
3 tablespoons peanut oil

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, Fat 16.3, SaturatedFat 3.7, Cholesterol 15.7, Sodium 203.5, Carbohydrate 8.1, Fiber 2.7, Sugar 4.1, Protein 7.3

BAMBOO SHOOTS WITH BEAN CURD

Bamboo Shoots With Bean Curd image

This is another easy side dish to have with your Chinese night dinners. Note: if using fresh Bamboo Shoots boil in water for 30 minutes. Also soak mushrooms in wram water for 20 minutes

Provided by daisygrl64

Categories Greens

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup fresh or canned bamboo shoot (rinsed and finely sliced)
1 lb firm tofu, cut into 1 inch squares
3 dried Chinese mushrooms, soaked in warm water for 20 minutes
2 ounces baby bok choy
1 teaspoon oyster sauce
1 teaspoon light soy sauce
1 pinch black pepper
vegetable oil (for deep frying) or peanut oil (for deep frying)

Steps:

squeeze out water from mushrooms and finely slice them.
blanch bok choy in pot of boiling water for 30 seconds, drain and set aside.
heat enough oil in wok to deep fry the bean curd cubes, fry until golden brown, remove, drain on paper towel and set aside.
remove oil from wok, and add 1 tablespoon of oil, heat until hot.
add mushrooms, bok choy, stir.
add bean curd, bamboo shoots, oyster sauce, and soy sauce.
heat through.
add pinch of black pepper, and serve.

Tips:

Choose the right ingredients: Use fresh, high-quality ingredients for the best flavor. Look for tender bamboo shoots, ground pork with a good fat content, and flavorful seasonings.
Prepare the bamboo shoots properly: Cut the bamboo shoots into thin strips and blanch them in boiling water for a few minutes to remove any bitterness. This step also helps to preserve the bamboo shoots' crisp texture.
Cook the ground pork thoroughly: Make sure the ground pork is cooked through before adding it to the bamboo shoots. This will help to prevent foodborne illness.
Use a well-seasoned wok: A well-seasoned wok will help to prevent the food from sticking and will also impart a delicious flavor to the dish.
Stir-fry over high heat: Stir-frying over high heat will help to preserve the crisp texture of the bamboo shoots and pork.
Add the seasonings at the end: Add the seasonings, such as soy sauce, oyster sauce, and sugar, at the end of the cooking process to prevent them from burning.

Conclusion:

Xiao sun zi chao rou mo, or slender bamboo shoots with ground pork, is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The combination of crisp bamboo shoots, savory ground pork, and flavorful seasonings makes this dish a surefire hit. Serve it with steamed rice or noodles for a complete meal.

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