Crafts and Life

Ingredients
350g fresh or canned bamboo shoots
3 tbs oil
1.5 tbs lard
100g minced pork
2 garlic cloves, crushed
2 spring onions, finely chopped
2 tbs soy sauce
1.5 tbs Hoisin sauce
1 tsp chilli sauce
1 tsp sugar
1.5 tbs tomato puree
4 tbs stock
2 tbs dry sherry
2 tsp sesame seed oil
Method
Cut the bamboo shoots into 3.5 cm wedges. Heat the oil in a pan. Add the bamboo shoots and stir fry for 2.5 minutes remove from the pan. Add the lard to the pan. When it has melted, add the pork, garlic and spring onions. Stir fry for 4 minutes. Add the soy sauce, hoisin sauce, chilli sauce, sugar and tomato puree and mix well. Stir in the stock and sherry.
Return the bamboo shoots to the pan and turn them in the sauce until well coated. Cover the pan and simmer gently for 7 to 8 minutes. Add the sesame seed oil, stir and serve hot.
Serves 4 – Marks and Spencer The Complete Encyclopaedia of Chinese Cooking

Labels: Oriental, Pork