Ching He Huang/Pork & Bamboo Shoot Stir Fry

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Added: 13 Nov 08

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Chinese Food Made Easy/BE A WOK STAR!!!
PORK AND BAMBOO SHOOT STIR-FRY

Serves 2

1 tbsp groundnut oil

2 garlic cloves, finely chopped

3 dried Chinese mushrooms, pre-soaked in hot water for 20 minutes, drained and chopped

225g skinless pork fillets, cut into thin strips

1 tsp Shaohsing rice wine or dry sherry

1 tbsp light soy sauce

1 tsp dark soy sauce

A few pinches of five spice powder

100g pickled chilli bamboo shoots, drained and cut into strips

1 cucumber, peeled and deseeded and sliced lengthways using a potato peeler

Steamed jasmine rice to serve

Heat a wok over a high heat and add the groundnut oil. Add the garlic and mushrooms and stir-fry for a few seconds.

Add the pork fillet and, as it starts to cook, add the rice wine or sherry and stir-fry for 1 min. Season with the light and dark soy sauce and the five-spice powder and stir well. Add the bamboo shoots and cucumber slices and stir well.

STEAMED JASMINE RICE

Serves 4

350g jasmine rice, washed until the water runs clear

600ml water

Place the rice in a heavy-based saucepan and add the water. Bring to the boil and cover with a tight-fitting lid and reduce to a low heat. Cook for 15-20 min. Fluff up the rice grains with a fork and serve.

STIR-FRIED GARLIC PAK CHOY

Serves 4

1 tbsp groundnut oil

4 garlic cloves, finely chopped

350g baby pak choy

Generous pinch of salt

Heat a wok over a high heat and add the groundnut oil. Add the garlic and pak choy and stir-fry for 2-3 min until wilted. Season with salt and serve immediately.