🍽️ How to Make Bamboo Shoot Pork Strips (Sunjian Rousi)

🧆 Ingredients

• 300g pork loin (cut into strips)
• 100g bamboo shoots (julienned)
• 1/2 bell pepper (julienned)
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon cooking wine
• 1 tablespoon cornstarch
• 2 cloves garlic (minced)
• 1 thumb ginger (minced)
• 2 green onions (chopped)
• 1 tablespoon sugar
• 1 tablespoon sesame oil
• Salt to taste

🍳 Steps

1. Prepare the Pork: Rinse the pork loin under cold water and pat dry with paper towels. Trim off any excess fat. Slice the pork against the grain into uniform strips, about 1/4 inch thick. Place the pork strips in a bowl and marinate with cooking wine, soy sauce, and cornstarch. Mix well and let sit for at least 15 minutes. This helps tenderize the meat and ensures a silky texture after cooking.

2. Prep Bamboo Shoots and Vegetables: If using fresh bamboo shoots, peel off the tough outer layers and rinse thoroughly under running water to remove any bitterness. Blanch the bamboo shoots in boiling water for 2-3 minutes, then drain and julienne into thin strips. Julienne the bell pepper as well. Mince the garlic and ginger, and chop the green onions. Set all ingredients aside.

3. Stir-Fry Pork: Heat a wok or large skillet over high heat and add a small amount of oil. When the oil is shimmering, add the marinated pork strips in a single layer. Stir-fry quickly, separating the strips so they cook evenly. Sear until the pork just turns white and is no longer pink (about 1-2 minutes). Do not overcook to keep the pork tender. Remove the pork from the wok and set aside.

4. Stir-Fry Vegetables: In the same wok, add a bit more oil if needed. Add the minced garlic and ginger, stir-fry until fragrant (about 20 seconds). Add the bamboo shoots and bell pepper, stir-frying over high heat for 2-3 minutes until the vegetables are crisp-tender. If using pre-cooked or canned bamboo shoots, reduce the stir-fry time.

5. Combine and Season: Return the pork strips to the wok. Add oyster sauce and sugar, tossing everything together to coat evenly. Stir-fry for another 1-2 minutes until all ingredients are heated through and flavors meld. Taste and adjust seasoning with salt if needed.

6. Finish and Serve: Turn off the heat, drizzle with sesame oil, and sprinkle chopped green onions on top. Serve immediately while hot for the best flavor and texture.

Key Points:

• Use fresh bamboo shoots for the best texture and flavor. If using canned, rinse thoroughly to remove any brine taste.
• Uniform slicing of pork ensures even cooking and tenderness.
• High heat and quick stir-frying are essential to keep the pork juicy and the vegetables crisp.
• Do not overcrowd the wok; cook in batches if necessary.
• The pork is done when it turns white and is just cooked through—avoid overcooking.

💡 Tips

• Use fresh bamboo shoots for best texture.
• Cut pork into uniform strips for even cooking.
• Adjust seasoning to taste.
• Serve immediately for optimal flavor.