What to buy
- Fresh bamboo shoots (they look like the first photo here)
- Mustard greens 鹹菜/雪菜 (pictured here), also known as “pickled cabbage,” “preserved vegetables”. This should come already diced up, but you may need to dice and squeeze out some of the excess juice yourself if it’s not.
- Minced pork
How to cook
- Peel away the top few brown layers on the bamboo shoots until all that’s left is yellow and moist (you might want to cut off a chunk at the bottom too)
- Cut the shoots into strips
- Throw the shoots into boiling water for a minute
- Take them out of the water for later use
- Heat up a wok
- Add some oil, wait until it’s hot
- Toss in the minced pork
- Stir fry for a few minutes
- Toss in the bamboo shoots
- After another minute throw in the pickled vegetables
- Stir and cook for another ten or so minutes
About the author
Jason Li is a Hong Kong-based cartoonist and designer. He is the author of The House on Horse Mountain, an upcoming graphic novel about a young girl growing up in a bygone Hong Kong of the 1960s, and creator of Add Oil Comics, a social advocacy webcomic. Integrating elements of social science, illustration and social media, his works have been appeared at the Victoria and Albert Museum, Asian Art Museum, on the BBC, and on the radio in Spain.
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