Stir-Fried Pork With Bamboo Shoot
|Lean pork fillet||225 Gram, thinly sliced|
|Dry sherry||1 Teaspoon|
|Light soy sauce||2 Tablespoon|
|Sunflower oil||3 Tablespoon|
|Garlic||1 Clove (5 gm), peeled and chopped|
|Bamboo shoots||275 Gram, thinly sliced|
|Spring onions||3 , shredded|
Place the pork in a bowl with the wine or sherry and 2 tspn of the soy sauce.
Mix well, then leave to marinate for 20 minutes or so.
Heat the oil in a wok or frying pan over moderate heat.
Add the garlic and fry until golden brown to flavour the oil.
Remove the garlic with a slotted spoon and discard.
Add the pork to the wok and stir-fry until it changes colour.
Add the bamboo shoot, the remaining soy sauce and the vinegar.
Stir-fry for 30 seconds.
Add the spring onion and continue to cook for 30 seconds more.