Ingredients 300 g (11 oz) bamboo shoots, cut into small chunks
*250 g (9 oz) pork chops or spareribs, chopped into 5 cm (2")
5 cups water
I cup of chicken stock
Salt to taste
Place bamboo in a pot with plenty of water, bring to boil,
simmer uncovered for 20 minutes. Taste bamboo; if bitter,
replace water and boil for a further 10 minutes.
Blanch pork to remove fatty odour. Pour out water and
Add 5 cups of water and stock to pot, bring to boil.
Add pork and cook for 10 minutes.
Drain bamboo and add to pork.
Salt if necessary
Simmer for 30 minutes.
This dish is preferably made from fresh, raw shoots. Most commonly Taiwanese
use shoots from one of the largest varieties of bamboo in the world – Taiwan
giant bamboo. But any fresh shoots will do. If you cannot source the fresh
article, use canned, but as these are normally pre-cooked, the flavour will
be weaker. If you use other preserved shoots, rinse them before use, as they
may be very salty or sour.
*You may need your butcher to do this.
species of bamboo contain a naturally occurring toxin called
hydrocyanic acid (prussic acid). To put it bluntly, this
bitter substance contains cyanide – safe if leached out using
the method described above (1). Do this for all fresh bamboo
to be on the safe-side. Canned or other kinds of preserved
bamboo should already be treated.
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People tend to pigeonhole the wok as an instrument of stir frying. It seems to have been developed specifically for that use; that is the job it does to perfection. Yet this uniquely shaped cooking pot handles at least adequately: frying, deep frying, braising, stewing, boiling, smoking steaming, and soup making, though it is not used as a rice cooker. Woks are always better over flames, whether fuelled by wood, coal or gas, and never a great match for the electric stove top.