Pork with Bamboo Shoots
IJsselstein, Friday, 27 August 2004
|4 pieces || ||Dried Mushrooms
|225 grams|| ||Pork fillet
|225 grams || ||Bamboo shoots
|4 tablespoons|| ||Oil
|1 1/2 teaspoons|| ||Salt
|2 tablespoons|| ||Sherry
|2 tablespoons|| ||Soy sauce
|1 tablespoon|| ||Corn flour
- Soak the mushrooms in warm water for about 20 minutes, then squeeze dry and remove the hard stalks. Slice the mushrooms into halves. Keep the soaking water.
- Slice the pork thinly. In a large bowl, mix all together the soy sauce, corn flour and pork. Cut the bamboo shoots into thin slices as the pieces of pork.
- In a frying pan, heat half of the oil and stir-fry the pork until lightly colored. Remove the pork with a perforated spoon and set aside.
- Heat the remaining oil and fry the mushrooms and bamboo shoots, then add the salt, pork and sherry, and then stirring well. Cook for further minutes and stirring constantly until it done, if necessary, add a little bit of the soaking water. Serve hot and with rice.
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