Home-style Stir-Fried Water Bamboo Shoot with Smoked Pork

Friend sent some homemade dried meat.It smells so good. Stir-frying dried meat with Chinese kale is a nice dish. Chinese kale, both stems and leaves, has high nutritional value.Southerners, especially those from Guangdong, like to eat Chinese kale. They enjoy it boiled lightly, stir-fried or in clear soup. Cut the dried meat into small pieces. Cut the Chinese kale into small pieces.Heat a pan and add oil; first stir-fry the dried meat until fragrant. Stir the dried meat to cook it properly.

　　Place cooked dried meat on a plate for later use. There might be some oil left from stir-frying the dried meat, which can be used to cook Chinese kale as well.

Since the dried meat is already salty, don't add too much salt.

Stir-fry the Chinese kale until almost done.

Pour in a little cornstarch slurry to thicken the sauce and finish cooking.

Serve immediately after cooking. Tip: You can blanch the Chinese kale before stir-frying for faster cooking.

Stir-fry the preserved meat.

3. Pour the cooked preserved meat onto a plate and set aside.

4. The stir-frying of the preserved meat will leave some oil; this can be used to stir-fry the Chinese broccoli as well.

5. The preserved meat is already flavorful, with saltiness carried by the oil, so there's no need to add much more salt.

6. Cook the Chinese broccoli until it's almost done, then add the preserved meat and stir-fry together.

7. Add a thin sauce made from cornstarch to thicken the sauce before serving.

Tip: You can blanch the Chinese broccoli first; this will cook it quickly.