Recipe for Fiery Pork And Winter Bamboo Shoots Over Snow


1 large end-cut pork chop (or
1/2 lb pork butt)
1 1/4 cup slivered winter bamboo
1 shoots
1 teaspoon minced ginger root
2 large garlic cloves
2 tablespoon peanut oil
1/2 cup chicken stock
1 teaspoon chili paste with garlic
1 pinch sugar
1 1/2 cup vegetable oil
1/2 cup rice stick noodles
2 teaspoon thin soy sauce
2 teaspoon cornstarch
1 cornstarch paste
1 teaspoon chinese red vinegar


Preparation: Rinse bamboo shoots; slice & sliver to the size of thick matchsticks. Slice pork like bamboo & marinate in thin soy sauce & cornstarch for 10 minutes. Peel & slice garlic in thin rounds. Combine stock, chili paste & sugar.

Deep-frying Rice Stick: Break up rice stick before measuring. Heat vegetable oil in hot wok. When oil is medium hot, test a few pieces of rice stick: it should fry quickly to a puffy white. If it browns, turn down the heat. Fry rice sticks in very small batches. Spread out fried snow on serving platter, reserve in warm place.

Stir-Frying: Clean wok; then reheat to very hot. Add peanut oil, heating until it just begins to smoke; add drained pork & stir-fry briskly for about 2 minutes. Add bamboo, garlic & ginger. Toss with pork for 1 minute. Re- stir liquids and add to wok. Cover wok, & simmer for 3 minutes. Remove cover; turn up heat again; boil briefly to reduce sauce; sprinkle on vinegar. Ladle over rice stick & serve.

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