Wednesday, January 18, 2012

Stir-Fried Pork with Bamboo and Pickled Mustard Greens

I haven't actually tried cooking this dish yet, but will update this post when I do. My mom cooks this dish quite frequently and I just got the recipe from her (minus exact proportions though, since no Chinese mom will ever give you exact proportions for the individual ingredients). It's a very typical, homestyle Taiwanese dish that's basically a non-spicy version of this:, with the addition of bamboo shoots and pickled mustard greens instead of the chili-rubbed Szechuan preserved vegetables. 

So here is a run down of the principal ingredients:

Pork loin, cut into thin shreds
Vacuum packed bamboo shoots, rinsed & shredded
Pickled mustard (also vacuum packed in the refrigerated section of Chinese markets), soaked to remove some of the salt, rinsed & shredded

Marinade for pork:
Soy sauce
Rice wine
Fresh ginger, thinly shredded
Garlic, minced
Small amount of cornstarch

Sesame oil, mirin & white pepper

1. Marinate pork in the marinade ingredients. 
2. Saute pork in 1 tbsp. oil until cooked through, remove & set aside. In the same pan over medium high heat, add the bamboo shreds & pickled mustard and saute until heated through. Add the reserved pork back to the pan. Adjust seasonings (soy sauce, sugar) as needed. 
3. Season with sesame oil, mirin & white pepper just before serving.

Here's mom's dish. Great with steamed white rice or over noodle soup.


  1. can you make this spicy/

    1. Yes, it's not traditional but you can add some sliced fresh red chiles or chile flakes.