Food & Receipts

King of Spring Vegetables Unexpectedly Affordable, Stir-fried with Meat, Healthier and More Nutritious than Lotus Root

Asparagus, the king vegetable of spring, is bursting with flavor and surprisingly affordable. Sauteed with your favorite protein, this dish surpasses lotus root in nutritional value, making it a healthy and delicious choice for your family.

Administrator

22 April, 2024

Ingredients

– 3 stalks of bamboo shoots
– 200 grams of pork butt
– 1 stalk of green onion
– 5 cloves of garlic
– 1 chili pepper
– Light soy sauce
– Seasoning powder to taste

The “king” of spring vegetables is in season, surprisingly cheap, everyone can buy it

Instructions

Peel and clean the bamboo shoots, then cut into thin slices. Boil water in a pot, add a little salt, then blanch the bamboo shoots for about 10 minutes. Remove from the pot and drain. Rinse the bamboo shoots again after boiling.

Slice the chili pepper into thin slices. If you don’t like spicy food, use a bell pepper instead. Peel and slice the garlic. Finely chop the green onion.

Clean the pork and cut into thin slices. Marinate the pork with a little salt, seasoning powder, and vegetable oil for about 10 minutes.

Heat oil in a pan over medium heat, then add the pork and stir-fry until it is about 50% cooked. Add a small amount of soy sauce and stir-fry until the pork is evenly coated with the sauce.

Next, add the bamboo shoots and stir-fry together. Season with more salt or seasoning powder to taste. If necessary, add a little water to prevent the mixture from drying out or sticking to the pan.

When the bamboo shoots and pork are cooked, sprinkle the sliced chili pepper and green onion on top, stir well, and then turn off the heat.

This vegetable stir-fried with meat is extremely delicious, more nutritious than lotus root, good for the health of the whole family

Other delicious dishes from bamboo shoots

Bamboo shoots stir-fried with lemongrass and chili

This dish is a source of pride in the cuisine of the Mong people in the Northwest region. Bamboo shoot stir-fry with red chili creates a spicy flavor, enough to make the tongue tingle. However, that is the highlight, when the spiciness combines with the warmth of each piece of bamboo shoot, creating an irresistible appeal, warming the body and dispelling the bone-chilling cold of drizzly, stormy days.

Sour bamboo shoots

The delicious flavor of the Dao people’s sour bamboo shoots in the Northwest is truly irresistible. This simple dish is made from two types of bamboo shoots typical of the region: bitter bamboo shoots and bương bamboo shoots. After being cut into thin slices, the bamboo shoots are gently placed in a jar, submerged in filtered water, and the lid is closed tightly. In the peaceful atmosphere of the earthenware jar, the bamboo shoots slowly ferment, becoming a delicacy that can be enjoyed throughout the year.

Boiled bamboo shoots with chảm chéo dipping sauce

When you first try this dish, you will be immediately drawn in by the crispy texture of the bamboo shoots, delicately combined with chảm chéo – a unique spice mixture with a spicy, salty, sweet, and rich flavor. Although a tingling sensation may spread to the tip of the tongue if enjoyed without moderation, this combination of distinct flavors will make you not want to stop.

Bamboo shoots rolled with meat

The dish of bamboo shoots rolled with meat is simple but sophisticated, only combining rau răm, eggs, pork belly, and a few basic spices… you have a unique dining experience with a sweet and crispy taste that your tongue will never forget, a slightly bitter taste reminiscent and the fatty richness of the meat and the gentle, familiar aroma of rau răm.

Nem made with bitter bamboo shoots

While traditional nem in the lowlands is often wrapped in rice paper, nem made with bitter bamboo shoots in the highlands is much more meticulous and unique. Meticulously selected bamboo shoots are used to wrap young chicken meat inside. The meticulousness in each preparation step makes nem made with bitter bamboo shoots not only delicious and novel, but also preserves the simplicity and grandeur of the mountains and forests.

Frequently asked questions

Peel and clean the bamboo shoots, then slice them thinly. Blanch the shoots in salted boiling water for about 10 minutes, then rinse again.

Yes, if you prefer a milder flavor, you can substitute the chili pepper with a bell pepper. Simply slice the bell pepper thinly and add it to the dish as instructed for the chili pepper.

Marinate the pork slices with a little salt, seasoning powder, and vegetable oil for about 10 minutes. Then, stir-fry the pork over medium heat until it is about 50% cooked. Add soy sauce and continue stir-frying until the pork is evenly coated.

Add the prepared bamboo shoots to the pan and stir-fry them together with the pork. Season with salt and/or seasoning powder to taste. You can add a little water if the mixture becomes too dry or starts to stick to the pan.

Once the bamboo shoots and pork are cooked to your liking, sprinkle the sliced chili pepper and chopped green onion on top. Stir well to combine, then turn off the heat.

Absolutely! Some delicious alternatives include bamboo shoots stir-fried with lemongrass and chili (a specialty of the Mong people in the Northwest), sour bamboo shoots (a delicacy of the Dao people), boiled bamboo shoots with chấm chéo dipping sauce, bamboo shoots rolled with meat, and nem made with bitter bamboo shoots.