Stir-fried pork with spring bamboo shoots and cucumber
Crunchy spring bamboo shoots, sweet cucumber and tender pork slices in a quick, light stir-fry — clean-tasting and never greasy.
- 25 min
- Serves 3
- Stir-fry
- Easy
Why it suits you: Damp-heat types get spots, a bitter taste and sticky stools, and Qingming steams damp and heat together. Spring bamboo shoots clear heat and drain water, cucumber clears damp-heat, and lean pork cooked fast in little oil gives nourishment without feeding the heat.
Method
Prep 15 min · Cook 10 min- 1Marinate the pork with the soy sauce, cornflour and a splash of water for 10 minutes. Deseed the cucumber and slice on the diagonal.
- 2Peel the bamboo shoots, trim off the tough parts and slice. Put into cold water, bring to the boil and cook for 5 minutes to remove the bitterness, then drain.
- 3Heat the oil in a wok, fry the garlic until fragrant, add the pork and stir-fry until almost cooked, then lift out.
- 4Stir-fry the bamboo shoots, carrot and cucumber for 1 minute, return the pork, season with salt, toss and serve.
Cautions
- Bamboo shoots are a 'trigger food' and high in fibre; go easy if you have sensitive skin or a weak stomach.
Chef's tips
- Always parboil bamboo shoots first to remove their bitterness and oxalic acid.
The TCM view
Spring bamboo shoots are sweet and slightly cold, clearing heat, resolving phlegm and draining water. Cucumber is sweet and cool, clearing heat and promoting urination. Lean pork is sweet, salty and neutral, nourishing yin and settling the middle without being rich. A quick, low-oil stir-fry keeps the dish clean, suiting the clearing approach damp-heat needs.
