Spicy pork chops with bamboo shoots- Voksa le Tuai Kio

I never liked bamboo shoots, but my parents love them, so they are always in the fridge or in the soup or in the curry. So, I finally decided to give them another chance (yeah, the bamboo shoots) by eating them in a different way. And I found out that I really like them when they are stir-fried a little longer until they are around 87% dry. If you´ve always hated bamboo shoots and have never tried this way, you definitely should. Why not, right?

So, here are the ingredients of the dish:

Boneless pork chops           2 pieces

Bamboo shoots                     Some (hehe, please look at the picture)

Fresh chilli                             3 or 4 (or 0 or 1)

Chili powder                          1 tablespoon

Chicken powder                    1 tablespoon

Lime                                          0.5

Shallots                                    2

Oil (for frying)                           1.5 tablespoon

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This much bamboo shoots 😀 

How we do:

Cut the pork chops into smaller pieces and mix with chicken power, chili power and lime juice, and let them marinade for a while. In the mean time, cut the bamboo shoots into thin stripes if you wish and do the same with shallots and fresh chili. Any size you cut is okay.

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Then, heat the frying pan/pot in high heat, add the oil and start frying the pork chops pieces for about 8 minutes. Then add the shallots and chili, stir, and then finally the bamboo shoots .The pork was already cooked from the first 8 minutes and the bamboo shoots are made ready to eat, so it´s totally up to you how long you want to fry. For me, I like my bamboo dry, so I fry about another 15 more minutes. Oh and, please don´t forget to stir often. The chicken powder is both salty and sweet, so taste before you add another pinch of salt or the chicken powder itself.

Serve with rice. I think this will be delicious with spaghetti and pasta as well.

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