Fried Pork with Water Bamboo Shoots

Fried Pork with Water Bamboo Shoots

By Chef Cannon

Cuisine: Chinese

Fried Pork with Water Bamboo Shoots is a quick jiaobai stir-fried pork: crisp-tender water bamboo (jiaobai) and velveted lean pork tossed in hot oil with a light cornstarch slurry and a pinch of chicken essence. Slice the shoots on the bias so they stay crunchy, and cook the pork just to opaque before combining.

At a glance

Time: about 25 min · 2–3 servings · Difficulty: easy · ≈ 360 kcal per serving

Fried Pork with Water Bamboo Shoots is a quick jiaobai stir-fried pork: crisp-tender water bamboo (jiaobai) and velveted lean pork tossed in hot oil with a light cornstarch slurry and a pinch of chicken essence. Slice the shoots on the bias so they stay crunchy, and cook the pork just to opaque before combining. High heat and a roomy wok keep the vegetables from steaming.

Difficulty

2 / 5

★★☆☆☆

Easy
Estimated Calories

515 kcal

Ingredients

  • Water bamboo shoots (Jiaobai)
  • Lean meat
  • Cornstarch (Starch)
  • Cooking oil
  • Chicken essence (MSG)
  • Ginger
  • Garlic
  • Cooking wine
  • Salt

Steps

Preparation

  1. Slice the water bamboo shoots, about 0.5 cm thick.
  2. Slice the lean meat into strips, approximately 0.3-0.5 cm thick. Marinate with cooking wine, starch, salt, and water.
  3. Slice the ginger and mince the garlic.

Cooking

  1. Bring water to a boil in a wok/skillet. Add the water bamboo shoots and cook for 60-90 seconds, then drain.
  2. Heat another 15 ml of oil in a wok/skillet. Add the lean meat and stir-fry repeatedly for 60 seconds, then remove.
  3. Heat another 15 ml of oil in a wok/skillet. Add the ginger and garlic and stir-fry for 30 seconds. Add the water bamboo shoots and stir-fry for another 30 seconds.
  4. Add the lean meat and stir-fry for 60 seconds. Add 20 ml of water, salt, and chicken essence, then stir-fry for 60 seconds and serve/serve.

Rate this recipe

Notes

Fried Pork with Water Bamboo Shoots is a quick, home-style dish. The texture is fresh, tender, and crisp, with a savory flavor, characteristic of Jiangnan home cooking. Water bamboo is rich in fiber and various vitamins; paired with lean meat, it provides balanced nutrition. Difficulty is medium; beginners can master it with a little practice. Estimated cooking time is about 20 minutes.

Estimated Difficulty: ★★☆
Estimated Calories: 515 kcal
Category: Fried Pork with Water Bamboo Shoots

Calculations/Portioning:
Per serving:

  • Water bamboo: 2 pieces
  • Lean meat: 100 g
  • Cornstarch: 15 g
  • Cooking oil: 30 ml
  • Chicken essence: 5 g
  • Ginger: 1 slice
  • Garlic: 1 clove
  • Cooking wine: 5 ml
  • Salt: 2 g
  • For the last step, you can consider adding oyster sauce or light soy sauce to color the dish instead of salt.

Time and temperature

Velveting pork: 10–15 min rest · stir-fry: high heat 4–6 min total

Nutrition

360 kcal · Protein 24 g · Fat 22 g · Carbs 14 g

1 serving (estimate)

Substitutes

  • Water bamboo / jiaobai → asparagus or fresh bamboo shoots
  • Lean pork → chicken thigh strips
  • Chicken essence → pinch of salt + white pepper
  • Cornstarch → potato starch

Storage

1 day refrigerated. Reheat hard and fast in a pan. Freezing softens jiaobai—skip if you care about crunch.

FAQ

What is jiaobai?
Water bamboo shoot, a mild crunchy vegetable. Jiaobai stir-fried pork hinges on that snap.
Pork still pink?
Give it 30 more seconds on high heat. Fried Pork with Water Bamboo Shoots should not stew.
Bland sauce?
Light seasoning is normal; finish with sesame oil or a dash of soy if you want more salt.
Can I use canned bamboo?
Rinse well; texture differs from fresh jiaobai but works in a pinch.

More in this category

Cuisine: Chinese