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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a wok over medium heat with just a smear of peanut oil; add the bamboo shoots and stir-fry for a few minutes until they are dry and a little fragrant; set aside. | 2. Increase the temperature to high and add the remaining peanut oil; add the garlic and fresh and dried chiles and stir-fry briefly until fragrant. Tip in the pork and continue to stir-fry until it's cooked through and chages color, splashing in the wine as you go and adding salt to taste. | 3. Return the bamboo shoots to the wok, and when everything's hot and sizzly, add the vinegar, soy sauce and more salt to taste. Add the stock or water and stir for 1-2 minutes longer to allow the flavors to penetrate the shoots. Toss in the scallions at the end of the cooking time. | 4. Turn off the heat, stir in the sesame oil and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bamboo shoot	14	ounces	cut	107.1611	20.6384	10.3192	1.1907
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
red chile	1		seeded chopped	-	-	-	-
chili pepper flake	1/2	teaspoon		-	-	-	-
pork	3	ounces	ground ground	319.788	0.0	11.8305	29.826999999999998
sherry wine	1	teaspoon		-	-	-	-
salt				-	-	-	-
rice vinegar	2	teaspoons		-	-	-	-
soy sauce	2	teaspoons		5.617999999999999	0.5226	0.8628	0.0604
water	3	tablespoons		0.0	0.0	0.0	0.0
scallion	3		sliced	96.0	22.02	5.49	0.57
sesame oil	1	teaspoon		39.78	0.0	0.0	4.5
peanut oil	3	tablespoons		358.02	0.0	0.0	40.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.