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.
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.