Stir-fried Pork and Bamboo Shoots

Both pork and bamboo shoots are traditional for the Chinese New Year celebration. Like most stir-fries, this is more preparation than cooking time.

• 1/2 teaspoon soy sauce
• 1/2 teaspoon sherry wine
• 1/2 teaspoon cornstarch
• 1/2 pound lean pork
• 1/2 pound bamboo shoots
• 2 1/2 tablespoons peanut oil
• 1 teaspoon red pepper flakes
• 1 tablespoon garlic, minced
• 1 tablespoon fermented bean sauce

METHOD

Mix together soy sauce, sherry and cornstarch, being careful there are no lumps.

Cut meat into julienne strips. Put in sherry mixture and stir to coat all the meat. Set aside.

Slice bamboo shoots to be of equal size. Set aside, keeping separate from meat.

Mix together pepper flakes, garlic and bean sauce.

Heat wok. When very hot, swirl in 1 tablespoon oil. Stir in mixture of pepper flakes, garlic and bean sauce. When the aroma rises, stir in bamboo shots and stir just to heat. Remove with slotted spoon.

Let wok heat up again. Stir in remaining oil and stir-fry meat until color changes on all sides. Add bamboo shoot mixture and stir-fry to mix thoroughly.

Serve with white rice.

Serves: 2 - 4

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