1 1/2lb (700g) pork tenderloin,
cut across the grain into thin strips
1/3 cup (75ml) soy sauce
1 tbsp rice wine or dry sherry
2 tsp cornstarch
2/3 cup (150ml) groundnut or
peanut oil
1 leek, thinly sliced crosswise
on the diagonal
1lb (450g) bamboo shoots,
thinly sliced on the diagonal
2 tsp sugar
Method:
Put
the pork strips in a bowl. Combine 2 tablespoons of
soy sauce, the rice wine or sherry and cornstarch
until they are well blended, and pour over the pork.
Toss the strips gently to coat them thoroughly. Set
aside to marinate for 10 minutes, basting
occasionally.
Heat
a large frying-pan over high heat for 30 seconds.
Add the oil and swirl it around the pan. Add the
pork and leek and fry for 5 minutes, stirring
constantly. Stir in the bamboo shoots. Stir in the
remaining soy sauce and sugar, reduce the heat to
low and simmer the mixture for 10 minutes, stirring
frequently.
Transfer the mixture to a warmed serving bowl and
serve at once.
Meat Recipes - Pork with
Bamboo Shoots Recipe
