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Bamboo Shoots with Pork

Explore Japanese cooking and try something new! Bamboo shoots with pork make a great hot main course. This recipe uses pork shoulder, but you can use tenderloin, loin, belly — whatever you have on hand. Japanese cuisine never fails to impress with its character and originality!

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Recipe author
Bamboo shoots with pork
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 27 % 8 g
Fats 47 % 14 g
Carbohydrates 27 % 8 g
168 kcal
GI: 100 / 0 / 0
  • Rinse the meat, cut it into small pieces, put it in a bowl, and pour in the wine and soy sauce; season with salt and pepper and mix. Crack the eggs into a bowl, beat them with a fork until smooth, pour the mixture over the meat, stir, and let it sit for half an hour. Cut the bamboo shoot in half, then slice into thin pieces. Seed the bell pepper and cut it into strips. Peel the onion and garlic; dice the onion and slice the garlic thin. In vegetable oil, fry the meat until browned, then add the onion and garlic and fry for 1–2 minutes. Add the bamboo shoots and pepper and fry until the meat is fully cooked, about 20 minutes. Serve hot. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Fatty pork - 333  kcal/100g
  • Lean pork - 357  kcal/100g
  • Pork - lean roast - 184  kcal/100g
  • Pork chop on the bone - 537  kcal/100g
  • Pork schnitzel - 352  kcal/100g
  • Pork shoulder - 593  kcal/100g
  • Wild boar leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Garlic - 143  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Bamboo shoots - 27  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Onion - 41  kcal/100g
  • Wine - 76  kcal/100g

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