To prepare fresh bamboo shoots: remove the tough outer skin and cook in boiling water, with two red peppers added, for 40 minutes. (The red pepper helps to remove the bitter taste from the bamboo shoots)
The pork should be just tender and there should be little liquid left when this dish is cooked.
Ingredients:
Directions:
- Cut the bamboo shoots into 1 ½ inch triangular wedges. Heat the oil in a pan. Add the bamboo shoots and stir-fry for 2 ½ minutes. Remove from the pan.
- Add the lard to the pan. When it has melted, add the pork, garlic and scallions. Stir-fry for 4 minutes.
- Add the soy sauce, hoisin sauce, chilli sauce, sugar and tomato paste 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.
If you like this recipe, you'll love these two cookbooks by Kenneth Lo, "The Complete Encyclopedia of Chinese Cooking" and "The Top 100 Chinese Dishes"
