1/4 tsp salt and 1/2 tsp ground Szechuan
peppercorns
1 tbsp Chinese rice wine
4oz bamboo shoots
2 tbsp plain flour
1 egg, lightly beaten
vegetable oil, for frying
1 tbsp vegetable oil
1 garlic clove, finely chopped
1 spring onion, cut into short sections
1 small green pepper, diced finely
1 fresh red chili, seeded and shredded
1 tbsp light soy sauce
2 tbsp light brown sugar
3 tbsp rice vinegar
1 tbsp tomato puree
1/2 cup stock
Method :
Using a sharp knife, cut the lean pork
into small bite-size cubes. Marinate with the salt, ground peppercorns
and Chinese wine for about 15-20 minutes. Cut the bamboo shots into small cubes
about the same size as the pork pieces. Dust the pork with flour, dip in
the beaten egg, and coat with more flour. Deep-fry in moderately hot oil
for 3-4 minutes, stirring to separate the pieces. Remove.
Reheat the oil, add the pork and bamboo
shoots and fry for 1 minute, or until golden. Drain. Heat 1 tbsp oil and
add the garlic, pepper and chili. Stir-fry for 30-40 seconds, then add
the seasonings with the stock. Bring to the boil, then add the pork and
bamboo shoots.
