Yes, you can use canned bamboo shoots for ‘Pork and Bamboo with Pickled Chili,’ but there are a few things to keep in mind when doing so. Canned bamboo shoots tend to have a softer, sometimes slightly sour or metallic taste due to the canning liquid. Their texture can also be less crisp compared to fresh or vacuum-packed varieties, which offer a firmer bite and more natural flavor. Since this dish relies on contrasts—the tender pork, crunchy bamboo, and spicy pickled chilies—using softer canned bamboo may slightly reduce the dish’s signature textural balance.

Tips for better results if using canned bamboo:

• Rinse thoroughly under cold water to remove the brine or canning liquid.
• Blanch briefly in boiling water (1–2 minutes) to mellow any off-flavors and firm up the texture a little.
• Pat dry before stir-frying to avoid excess moisture.

What to Look For When Buying:

• Choose whole slices or strips, not shreds, so you can control the thickness for the stir-fry.
• Look for unsweetened, unflavored canned bamboo with minimal preservatives.
• If available, opt for vacuum-packed bamboo shoots in the refrigerated section, which more closely mimic the flavor and crunch of fresh ones.

While fresh or vacuum-packed bamboo is ideal for authenticity and crunch, canned bamboo is a perfectly acceptable and convenient substitute with a bit of preparation.

Bitterness in bamboo shoots is a common concern, especially when using fresh or vacuum-packed varieties. This slight bitterness comes from natural compounds in the shoots, which some people are more sensitive to than others. A traditional and effective method to reduce this is by blanching—briefly boiling the bamboo shoots for 1–2 minutes and then draining them. This process not only helps mellow any lingering bitterness but also refreshes the texture, keeping the shoots pleasantly crisp.

In the case of ‘Pork and Bamboo with Pickled Chili,’ the recipe does not call for blanching as a required step. That’s because many vacuum-packed or ready-to-use bamboo products sold today are pre-processed to remove bitterness during packaging. If you’re using high-quality shoots that are already mild and clean-tasting, additional blanching may not be necessary. In fact, skipping the blanching step helps retain a more concentrated bamboo flavor and keeps prep simpler and quicker—ideal for a quick stir-fry like this one.

However, since bamboo shoot quality can vary depending on the brand or source, it’s always a good idea to taste a small piece before cooking. If you notice a strong earthy or bitter note, blanching can be an easy and optional fix to adjust the flavor to your liking. The key is flexibility—let your ingredients guide you.

For ‘Pork and Bamboo with Pickled Chili,’ the ideal pork cut should strike a balance between tenderness, flavor, and the ability to hold up during a quick, high-heat stir-fry. Pork neck (also known as collar or pork scotch) is a top choice for this dish and has been used in the recipe for good reason. Pork neck is well-marbled with just the right amount of fat running through the meat. When thinly sliced and marinated, it stays juicy and tender during stir-frying while delivering a rich, slightly porky depth that complements the bold pickled chili and bamboo flavors. Its fat helps carry the heat and sourness of the chili, creating a satisfying mouthfeel. 

Other cuts you could consider include:

• Pork Shoulder (butt): Slightly more fibrous but still flavorful and fatty. When sliced thin and marinated properly, it offers a satisfying chew and strong pork flavor. It’s widely available and budget-friendly.
• Pork Loin: Leaner and more delicate, this cut cooks quickly and stays tender if not overcooked. However, it lacks the fat content that helps balance the spiciness and acidity of pickled chili, so the dish may taste a bit sharper and less rounded.

• Pork Belly: This cut adds rich fattiness and a melt-in-your-mouth quality. While not traditional for a stir-fry like this, thin slices of blanched pork belly can work well if you want a richer, heavier version of the dish.

Each cut will change the character of the stir-fry slightly, but pork neck offers the best combination of tenderness, juiciness, and full-bodied flavor—making it the most well-rounded choice for this bold and vibrant dish.

Pickled red chilies, or pickled peppers, used in ‘Pork and Bamboo with Pickled Chili,’ are red chilies preserved in brine or vinegar to deliver a tangy, spicy kick. They bring a bright heat to the dish, perfectly balancing the richness of the pork and the mild flavor of bamboo shoots.

These chilies are not always fermented. Some are quick-pickled with vinegar and salt, resulting in a clean, sharp heat. Others—especially those common in Sichuan and Hunan cuisine—are fermented (pao la jiao), meaning they’re submerged in salted water and left to ferment for several weeks, developing sour, complex, and slightly funky flavors. Both types work well, though the fermented kind adds a deeper umami profile to the dish.

If you’re making pickled chilies at home, quick-pickling is a faster option, while fermentation requires more time but offers more depth. For this particular recipe, I used red chilies that had been preserved in vinegar for a few days—bright, simple, and vibrant in flavor.

Here’s a simple and effective recipe for Pickled Red Chilies:

• Wash 100g of red chilies thoroughly and pat them dry. You can either leave the stems on or remove them—both ways work.
• In a small saucepan, combine 120ml white rice vinegar, 60ml water, 1 teaspoon of sugar, 1 teaspoon of salt, 1 smashed garlic clove, and 2–3 slices of fresh ginger.
• Bring the mixture to a boil, stirring to dissolve the sugar and salt, then remove it from the heat and let it cool slightly for about 5 minutes.
• Place the prepared chilies into a clean, sterilized glass jar, then pour the warm brine over them, ensuring the chilies are fully submerged. Tap the jar gently to remove any air bubbles.
• Seal the jar tightly with a lid, let it cool to room temperature, and refrigerate. The chilies will be ready to use after 2 days, but their flavor deepens over 2–3 weeks.

Yes, you can absolutely make ‘Pork and Bamboo with Pickled Chili’ vegetarian or vegan, and the dish still turns out flavorful and satisfying with a few thoughtful substitutions.

Protein substitute:

• Tofu offers a neutral base that soaks up the bold flavors of pickled chili, garlic, and soy-based sauces.
• Tempeh adds a nuttier, more textured bite and holds up well during stir-frying.
• King oyster mushrooms provide a meaty texture and a natural umami depth, making them a popular meat alternative in Chinese cooking.

Sauce and seasoning adjustments:

• Use vegan oyster sauce, which is typically made from mushrooms.
• Double-check your Shaoxing wine—some versions may be processed with animal byproducts. A dry sherry or cooking sake can be a safe alternative.
• If you’re skipping wine entirely, add a small splash of rice vinegar or a pinch of sugar to maintain balance.

The dish will be lighter than the original pork version, with less fat richness, but the spicy-sour profile of pickled chilies, the crunch of bamboo, and the umami of garlic-ginger still deliver a bold and satisfying stir-fry. Using mushrooms or well-prepared tofu helps create a pleasing contrast with the bamboo shoots. This adaptation keeps the essence of the dish alive while making it accessible to vegetarians and vegans.

Yes, it’s very possible to reduce the heat in ‘Pork and Bamboo with Pickled Chili’ while keeping its signature flavor intact. The key lies in how you handle the pickled chilies and what substitutes or additions you use. 

For a milder version, try using whole pickled red chilies without cutting them open. Leaving them intact limits how much of the chili’s capsaicin—the compound responsible for spiciness—gets into the dish. You’ll still get that aromatic chili flavor and gentle heat, but without overwhelming spice. This method is especially useful if you’re cooking for those with a low spice tolerance.

Alternatively, removing the seeds and inner membranes from the chilies before cooking can also significantly cut down on the heat. If you want to go even milder, you can reduce the number of chilies or choose a less spicy pickled variety, such as those made from red bell peppers or mild banana peppers.

To keep the dish flavorful despite less heat, consider boosting the umami with aromatics like ginger and garlic, or even a small amount of fermented black beans, which bring depth without spice. A splash of the pickling liquid can also preserve the dish’s signature tang and brightness.

These simple tweaks allow you to enjoy all the savory, tangy, and textural elements of the original dish, just with the spice level adjusted to your liking.