Bamboo Shoot and Pork Stir-Fry in Spicy Fermented Bean Paste Seasoning 豆瓣竹筍炒松阪豬

Bamboo shoots are good for you! Not only it's rich in dietary fiber, but also packed with minerals such as copper and potassium. And of course bamboo shoots also come with various vitamins. 

While getting bamboo shoots fresh is your best choice, but note that its distinct sweet taste can disappear quickly after harvesting. So either get the bamboo shoots early in the morning, or simply use the already peeled and boiled sealed-tight version found in the fridge section at the grocery store.

The already-cooked kind can be pricy, but do know that the quality still holds. On top of that, you do get that crunch and sweetness from the packaged version. Usually there's no additives too in these products, just simply boiled bamboo shoots.

Bamboo shoot and pork stir-fry in spicy fermented bean paste seasoning 豆瓣竹筍炒松阪豬 - 

Ingredients?

• 450 grams matsusaka pork
• 500 grams prepared bamboo shoots
• 2 stalks garlic sprouts
• 2 garlic cloves
• 1 to 2 red chilies
• 1 tablespoon soy sauce
• 1 tablespoon soy sauce paste
• 1 tablespoon aged Shaoxing wine
• 1 tablespoon spicy fermented bean paste (ideally from Sichuan Pixian 郫縣)
• 2 tablespoons olive oil
• 2 teaspoons corn starch

How?

If using fresh bamboo shoots, peel away the fibrous layers and trim the end. Slice the bamboo shoots to large pieces while keeping about 1mm thickness.

Destem and section the garlic sprouts. Peel and slice the garlic cloves. Destem and slice diagonally for the red chilies.

Slice the matsusaka pork to large bite size pieces, also keeping the meat at about 1mm thickness. Transfer the pork to a bowl and add 1 tablespoon of soy sauce, 1 tablespoon of aged Shaoxing wine, and 2 teaspoons of corn starch. Massage till the seasonings have been evenly blended with the pork. Let it marinate for 15 minutes.

Have a pan or a wok ready, drizzle 2 tablespoons of olive oil and switch to medium or medium high heat. Add in garlic sprouts, garlic slices, and red chilies. Stir-fry till aromatic but not burning the garlics.

Add in 1 tablespoon of spicy fermented bean paste and cook till aromatic. The fermented bean paste can further release its flavor once lightly seared with some heat. 

After that, add 1 tablespoon of soy sauce paste and cook till blended. It'll be fairly quick here.

Transfer bamboo shoot slices over and give it a quick stir-fry.

Mix in the pork and marinade. Stir-fry till all blended with the sauce, and the consistency turned slightly thickened.

The usual spicy fermented bean paste works, but if you see the one from Sichuan Pixian, do not hesitate and use that instead. It might not be as spicy as the common kinds but the depth of savory and umami note are unbeatable.

On top of that, while it might not be as essential for other type of fermented bean paste, but it is very important to heat up the Sichuan Pixian fermented bean paste during early stage of cooking. It can make a big difference in the final dish, giving much more depth to the savory note.

Other recipes using fermented bean paste:

• Pork and Chinese chives glass noodles 豆瓣韭菜豬肉粉絲
• Braised beef shanks 滷牛腱
• Eggplant and minced pork spaghetti 魚香茄子義大利麵
• Cubed eggplant and ground pork stir-fry with spicy fermented bean paste 炒辣豆瓣醬茄子豬肉丁
• Eggplant and tomato stewed rice 雙茄豬肉燴飯