Ingredients
15 ml peanut oil
400 g thinly sliced bamboo shoots (canned)
30 ml peanut oil
2 cloves garlic, minced
1 fresh red chile pepper, seeded and minced
2.5 ml crushed red pepper flakes
85 g ground pork
5 ml Shaoxing rice wine
salt to taste
10 ml rice vinegar
10 ml soy sauce
45 ml chicken broth
3 green onions, thinly sliced
5 ml sesame oil
Directions
Step 1
In a wok over medium heat, heat 15 ml of peanut oil. Add the bamboo shoots and stir-fry until dry and fragrant, about 3 minutes. Remove from wok and set aside.
Step 2
Increase the heat to high, and add the remaining 30 ml of peanut oil to the wok. Quickly fry the garlic, red chile, and red pepper flakes until fragrant. Stir in the pork and cook until fully cooked. Pour in the rice wine and season with salt to taste.
Step 3
Return the bamboo shoots to the wok and heat until sizzly. Stir in the rice vinegar, soy sauce, chicken broth, and additional salt to taste. Cook and stir for 1 to 2 minutes to allow the flavors to penetrate the bamboo shoots. Stir in the green onions. Remove the wok from the heat and stir in the sesame oil before serving.