Dry Pot Bamboo Shoots
Crispy and spicy dry pot bamboo shoots with pork belly, bursting with aromatic flavors from the dry pot cooking method. An irresistible rice companion.
Ingredients
15 items- Bamboo shoots 500g
- Pork belly 150g
- Green bell pepper 1
- Red bell pepper 1
- Onion 1/2
- Ginger 3 slices
- Garlic 3 cloves
- Dried chilies 10
- Doubanjiang (fermented broad bean paste) 1 tbsp
- Soy sauce 1 tbsp
- Dark soy sauce 1 tsp
- Sugar 1 tsp
- Salt to taste
- Chicken bouillon to taste
- Cooking oil as needed
Nutrition
Steps （8 steps）
Peel bamboo shoots, cut into chunks, blanch in salted boiling water for 3 minutes to remove bitterness, drain well. Medium heat.
Slice pork belly thinly. Place in a non-stick pan, stir-fry over medium heat until fat renders and edges are slightly charred, about 3 minutes. Remove.
Leave a little oil in the pan, reduce to low heat, add ginger slices, garlic cloves, and dried chili segments, stir-fry until fragrant and chili darkens, about 30 seconds.
Add doubanjiang, stir-fry over low heat until red oil releases and fragrant, about 1 minute.
Turn to high heat, add onion strips and stir quickly until translucent, then add green and red bell pepper slices, stir-fry until just tender, about 1.5 minutes.
Add blanched bamboo shoots and cooked pork belly back to the pan. Stir-fry over high heat to combine well, coating everything with red oil.
Pour soy sauce and dark soy sauce along the edge of the pan, add sugar, salt, chicken bouillon. Continue stir-frying over high heat for about 2 minutes until the sauce reduces and bamboo shoots are glossy.
Transfer the stir-fried bamboo shoots into a preheated dry pot, garnish with chopped scallions, keep warm over low heat and serve, eating while hot.
Tips
Rendering the pork belly first makes it crispy and less greasy. Blanching bamboo shoots removes bitterness and shortens cooking time. Always use high heat for quick stir-frying to keep the shoots crunchy.
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