Assigned Tags / Keywords:

main dish, meat, pork, stir-fry

Ingredients per portions

800 g	lean pork or fillet
½ tsp	salt
1 ¼ tsp	Szechuan peppercorns, ground
2 tbsp	Chinese rice wine, Shao Hsing
225 g	bamboo shoot slices, drained
6 tbsp	flour
2 small	eggs, beaten
	vegetable oil, for deep-frying
	For the sauce:
2 tbsp	vegetable oil
3 clove(s)	garlic, finely chopped
3	spring onions, cut into short sections
230 g	green capsicum, seeded and diced
2 small	red chillies, finely chopped
2 tbsp	light soy sauce
2 tbsp	brown sugar
5 tbsp	rice vinegar
2 tbsp	tomato paste
200 ml	stock, chicken or vegetable

Cut the pork in small bite-sized pieces and place in a shallow dish.

Add the salt, pepper and wine, combine well and set aside to marinate for about 20 minutes.

Dust the pork with flour, dip in the beaten eggs and coat with more flour.

Heat the oil in a preheated wok or a heavy-based pan and deep-fry the pork in moderately hot oil for 4 minutes. Stir to separate the pieces.

Remove and drain the pieces well.

Reheat the oil, return the pork and add the bamboo. Fry for about 2 minutes until the pork is golden. Remove and drain well on kitchen paper.

For the sauce heat the vegetable oil in a frying pan and add the garlic, onions, capsicum and chili. Stir-fry for about 40 seconds, then add the soy, sugar, vinegar, tomato paste and stock or water.

Stir, bring to the boil and add the pork and bamboo shoots. Heat through, stir to mix and serve immediatly.

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