Stir-fried bamboo shoots and cured ham

Combined with Anhui’s famous bamboo shoots and a touch of wild garlic and chilli for colour, this kind of simple stir-fry is a staple dish around the region. All through Anhui, the local people cure their own pork in winter, which is often as simple as hanging a piece of pork in the cold, dry air and salting it every week or so. The result is a favourite ingredient in Anhui’s simple stir-fried dishes.

• serves

  2-4

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

Stream free On Demand

Anhui

episode • Destination Flavour China • 

cooking • 

26m

G

episode • Destination Flavour China • 

cooking • 

26m

G

Ingredients

• 2 tbsp vegetable oil
• 2 cm piece ginger, shredded
• 85 g cured pork belly (or 50 g pancetta), thinly sliced
• 2 large fresh bamboo shoots (or 1½ cups bamboo shoot pieces), outer leaves discarded, thinly sliced
• 60 ml (¼ cup) Anhui yellow wine (or 2 tbsp Shaoxing wine)
• pinch of sugar
• 2 green garlic shoots (or 2 garlic cloves and 2 thick spring onions)
• 1 long fresh red chilli, thinly sliced
• 1 tsp cornflour, mixed with 2 tbsp water or stock (optional)

Serves 2-4 as part of a shared meal.

Instructions

1. Heat a wok over medium-high heat and add the oil. Add the ginger and fry for 30 seconds or until fragrant.

2. Add the cured pork belly and fry for 1 minute or until browned.

3. Remove the pork belly and ginger from the wok and return the wok to the heat.

4. Add the bamboo shoots (and a little more oil if necessary) and stir-fry for about 2 minutes.

5. Add the wine, sugar and a little stock or water if necessary to keep the bamboo shoots moist. Add the garlic shoots and chilli and toss to combine, then return the pork and ginger to the wok and toss well.

6. If necessary, thicken any liquid by adding a little cornflour slurry and tossing over high heat for one minute, then remove to a serving plate and serve immediately.

Photography by Adam Liaw.

Destination Flavour China with Adam Liaw airs 7.30pm, Wednesday on SBS and then on SBS On Demand. Visit the program page for recipes, videos and more.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Anhui

episode • Destination Flavour China • 

cooking • 

26m

G

episode • Destination Flavour China • 

cooking • 

26m

G