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  Recipe Home » Oriental » Fiery Pork & Winter Bamboo Shoots Over Snow
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  Fiery Pork & Winter Bamboo Shoots Over Snow
  Category: Oriental
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 276
Ingredients:
1 large End-cut pork chop (OR
1/2 lb Pork butt)
1 1/4 cup Slivered winter bamboo
Shoots
1 tsp Minced ginger root
2 large Garlic cloves
2 tbsp Peanut oil
1/2 cup Chicken stock
1 tsp Chili paste with garlic
1 pinch Sugar
1 1/2 cup Vegetable oil
1/2 cup Rice stick noodles
2 tsp Thin soy sauce
2 tsp Cornstarch
Cornstarch paste
1 tsp Chinese red vinegar
Instructions:
Preparation: Rinse bamboo shoots; slice & sliver to the size of thick
matchsticks. Slice pork like bamboo & marinate in thin soy sauce &
cornstarch for 10 minutes. Peel & slice garlic in thin rounds. Combine
stock, chili paste & sugar.

Deep-frying Rice Stick: Break up rice stick before measuring. Heat
vegetable oil in hot wok. When oil is medium hot, test a few pieces
of rice stick: it should fry quickly to a puffy white. If it browns,
turn down the heat. Fry rice sticks in very small batches. Spread out
fried snow on serving platter, reserve in warm place.

Stir-Frying: Clean wok; then reheat to very hot. Add peanut oil,
heating until it just begins to smoke; add drained pork & stir-fry
briskly for about 2 minutes. Add bamboo, garlic & ginger. Toss with
pork for 1 minute. Re- stir liquids and add to wok. Cover wok, &
simmer for 3 minutes. Remove cover; turn up heat again; boil briefly
to reduce sauce; sprinkle on vinegar. Ladle over rice stick & serve.
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