Shredded Pork and Bamboo Shoots

Source: Henry Chung's Hunan Cookbook


1/2 pound pork, shredded very fine


1 tsp cornstarch

1 T wine

few drops sesame oil

1-1/4 cups vegetable oil (approximately)

1 T fermented black beans

1 T minced garlic

1 cup shredded bamboo shoots

1/2 cup chicken broth

1 tsp hot red pepper powder (for less spicy results, we usually use about 1/4 tsp)

2 T soy sauce

1 cup shredded scallions

1 tsp cornstarch

1 tsp sesame oil

chopped baby bok choy or other greens (optional)


Add shredded pork to marinade and mix well. Heat work for a few minutes on highest heat, then add 1 cup oil and heat until smoking hot. Add pork and stir vigorously for a few seconds until color is changed. Remove pork with wire strainer. Drain off excess oil.

Clean and reheat wok. Add 2 T oil. When oil is smoking hot, add black beans, garlic and bamboo shoots. Add cooked pork. Add chicken broth, red pepper powder, soy sauce and scallions and stir for 30 seconds.

Mix cornstarch with a little water to make a pasty liquid. Add to simmering broth to thicken. Add 1 tsp sesame oil as a glaze.

If you want to add bok choy or other greens, add them just before thickening the broth and let them wilt briefly.