Spring Bamboo Shoots Steamed Pork with Black Beans春筍蒸肉豉豆
A classic Cantonese steamed pork dish featuring tender pork with fresh spring bamboo shoots and fermented black beans. The combination of umami-rich black beans with delicate spring bamboo creates a light yet deeply flavorful dish that is traditionally steamed to preserve the natural juices and nutrients.
01Ingredients
- 500g pork shoulder, cut into chunks
- 300g fresh spring bamboo shoots, halved lengthwise
- 3tbsp fermented black beans
- 3 cloves garlic, minced
- 1 piece ginger, julienned
- 2tbsp soy sauce
- 1tbsp oyster sauce
- 1tsp sesame oil
- 1tsp sugar
- 150ml chicken stock
- 1tbsp cornstarch mixed with 2 tbsp water
Nutrition (per serving)285kcal
- Protein28.5g
- Carbs8.2g
- Fat14.3g
Fiber 1.2 gSodium 892 mg
02Steps
- Rinse and coarsely chop the fermented black beans, then mix with minced garlic in a small bowl
- Blanch the pork chunks in boiling water for 2 minutes, then rinse under cold water and drain completely
- In a steaming bowl, layer the pork, then arrange spring bamboo shoots on top
- Sprinkle the black bean and garlic mixture evenly over the pork and bamboo shoots
- Combine soy sauce, oyster sauce, sesame oil, sugar, ginger, and chicken stock in a small bowl and pour over the ingredients
- Steam over rapidly boiling water for 15 minutes until pork is tender
- Remove from steamer and pour the cooking liquid into a small saucepan, bring to a simmer over medium heat
- Stir the cornstarch slurry and slowly add to the simmering liquid while stirring constantly until thickened
- Pour the thickened sauce back over the steamed pork and bamboo shoots, toss gently to combine and serve immediately
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