serves
2
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Fast 15
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 200 g thinly sliced skinless pork belly (about 3 mm thick)
- 3 tbsp vegetable oil
- 1 green capsicum, thinly sliced
- 225 g can bamboo shoots, drained
- 2 slices ginger
- 2 garlic cloves, sliced
- 1 tbsp Shaoxing wine
- 1 tbsp oyster sauce
- 1 tsp soy sauce
- 1 tsp sesame oil
- ½ tsp sugar
- 1 tsp cornflour mixed with ¼ cup cold water (plus extra if necessary)
Meat marinade
- 1 tsp soy sauce
- 1 tsp Shaoxing wine
- 1 tsp sesame oil
- pinch of white pepper
- pinch of bicarbonate of soda
- 1 tsp cornflour
Marinating time: 10 minutes
Instructions
- Cut the strips into 5 cm pieces and in a medium bowl, combine with the meat marinade ingredients. Set aside for 10 minutes.
- Heat a wok over high heat and add the vegetable oil. Add the capsicum and bamboo shoots and toss until lightly wilted. Remove from the wok to a plate, reserving the oil in the wok.
- Add the ginger and the marinated pork and fry for 4 minutes, or until the pork is browned. Add the garlic and return the capsicum and bamboo shoots to the wok. Add the wine, oyster sauce, soy sauce, sesame oil and sugar and toss to combine. Add as much of the cornflour mixture as you need to produce a silky sauce and serve.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Fast 15
