Fiery Pork & Winter Bamboo Shoots Over Snow

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Servings: 4 Difficulty: Advanced
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A spicy stir-fry of tender pork and bamboo shoots served over puffy, deep-fried rice sticks.
Fiery Pork & Winter Bamboo Shoots Over Snow recipe image

This vibrant dish combines the heat of chili paste with the crisp texture of winter bamboo shoots and tender pork. The star of the show is the “snow”&# 226;ÂÂrice stick noodles that puff up into light, airy clouds when deep-fried. The savory, slightly sweet, and tangy sauce clings to the puffy noodles, creating a delightful contrast of textures. ItâÂÂs a perfect weeknight dinner that feels special yet comes together in under 40 minutes. Ideal for those who enjoy bold, aromatic flavors and a bit of crunch.

Fiery Pork & Winter Bamboo Shoots Over Snow recipe image
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Fiery Pork & Winter Bamboo Shoots Over Snow

Author: chefs-mate Cooking Method: , , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 30.2

Description

This vibrant dish combines the heat of chili paste with the crisp texture of winter bamboo shoots and tender pork. The star of the show is the "snow"&# 226;ÂÂrice stick noodles that puff up into light, airy clouds when deep-fried. The savory, slightly sweet, and tangy sauce clings to the puffy noodles, creating a delightful contrast of textures. ItâÂÂs a perfect weeknight dinner that feels special yet comes together in under 40 minutes. Ideal for those who enjoy bold, aromatic flavors and a bit of crunch.

Ingredients

Directions

  1. Rinse the slivered winter bamboo shoots; slice and sliver them to the size of thick matchsticks if not already done.
  2. Slice the pork like the bamboo shoots and marinate in thin soy sauce and cornstarch for 10 minutes.
  3. Peel and slice the garlic cloves into thin rounds.
  4. Combine chicken stock, chili paste with garlic, and sugar in a small bowl.
  5. Break up the rice stick noodles before measuring.
  6. Heat vegetable oil in a wok or deep pot over medium heat.
  7. Test the oil by dropping in a few pieces of rice stick; it should fry quickly to a puffy white. If it browns, turn down the heat.
  8. Fry the rice sticks in very small batches until puffy and white.
  9. Spread the fried rice sticks ("snow") on a serving platter and keep warm.
  10. Clean the wok and reheat it over very high heat.
  11. Add peanut oil to the hot wok, heating until it just begins to smoke.
  12. Add the drained marinated pork and stir-fry briskly for about 2 minutes.
  13. Add the bamboo shoots, garlic, and minced ginger root.
  14. Toss with the pork for 1 minute.
  15. Re-stir the liquid mixture and add it to the wok.
  16. Cover the wok and simmer for 3 minutes.
  17. Remove the cover, turn up the heat, and boil briefly to reduce the sauce.
  18. Sprinkle with Chinese red vinegar and toss to combine.
  19. Ladle the hot pork and bamboo mixture over the puffed rice sticks and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 30.2kcal
% Daily Value *
Total Fat 1.8g3%
Saturated Fat 0.6g3%
Cholesterol 10.0mg4%
Sodium 7.8mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 3.4g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use pork butt or shoulder if end-cut pork chops are unavailable; slice thinly against the grain for tenderness.

Be careful when deep-frying the rice sticks as they puff up rapidly and can splatter oil. Fry in small batches to ensure even cooking.

For a spicier kick, increase the amount of chili paste or add chopped fresh chilies.

Serve immediately after ladling the sauce over the rice sticks to maintain the puffy texture.

Keywords: pork, bamboo shoots, rice stick noodles, stir fry, chili paste, garlic, ginger, deep fried, spicy, dinner, asian inspired, wok, vegetable oil, soy sauce, vinegar, cornstarch, chicken stock, peanut oil
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