250g Pork (leg/shoulder is good for this)
1 Small Red pepper (cored, seeded and chopped to bite size chunks)
1 Small Green Pepper (cored, seeded and chopped to bite size chunks)
125g Can Bamboo Shoots (drained and sliced if not already sliced in the can)
1 Spring Onion (chopped to bite size chunks again)
1 Teaspoon Salt
1 Tablespoon Soy Sauce
1 Tablespoon Sweet Chilli Sauce
1 Teaspoon Sherry
A Good Splash of Oil (olive or vegetable)
Sesame Oil (optional)
Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Wok
1 Spatula
The Good Bit
- Drop the pork in the pan and cover with boiling water, cover and simmer gently for 20 minutes. take off the heat and leave for 2 hours.
- Take the pork from the water and if you have used a leg or shoulder, trim off any fat then cut into small thin strips, the same size as you have done the peppers
- Heat a good splash of olive oil in the wok and stir fry the onion, peppers and bamboo for about 1 minute, then throw in the rest of the ingredients and mix well, frying for another minute.
- Sprinkle with the sesame oil before serving.
