Filipino Recipe Bamboo Shoots with Pork (Rabong)

Note that the attached picture is the soup version 😉 Happy Cooking!

4 pieces Dried Mushrooms
225 grams pork fillet
225 grams Bamboo shoots
4 tablespoons Oil
1 1/2 teaspoons Salt
2 tablespoons Sherry
2 tablespoons Soy sauce
1 tablespoon Corn flour

How to cook:

1. Soak the mushrooms in warm water for about 20 minutes, then squeeze dry and remove the hard stalks. Slice the mushrooms into halves. Keep the soaking water.

2. Slice the pork thinly. In a large bowl, mix all together the soy sauce, corn flour and pork. Cut the bamboo shoots into thin slices as the pieces of pork.

3. In a frying pan, heat half of the oil and stir-fry the pork until lightly colored. Remove the pork with a perforated spoon and set aside.

4. Heat the remaining oil and fry the mushrooms and bamboo shoots, then add the salt, pork and sherry, and then stirring well. Cook for further minutes and stirring constantly until it done, if necessary, add a little bit of the soaking water. Serve hot and with rice.

Wikipedia:

Bamboo shoots are the edible shoots (new bamboo culms that come out of the ground) of bamboo species Bambusa vulgaris and Phyllostachys edulis. They are used in numerous Asian dishes and broths, and are available in supermarkets in various sliced forms, both fresh and canned versions.

Source: http://en.wikipedia.org/wiki/Bamboo_shoot