Difficulty: assistant (intermediate)
Cooking time: about 10 minutes
Ingredients: 500g bamboo shoots; 1 green pepper; 220g pork
Seasonings: 2tbsp of colza oil; 1tbsp of starch; half a dozen of dry red peppers; 1tbsp of sesame oil; half a dozen of Chinese prickly ash; 1tbsp of salt; 1tsp of sugar; 1tsp of chicken powder
1. Remove the shell and tough root of the bamboo shoots, clean, cut into slices and blanch. Remove the pedicle and seeds of the green pepper and cut into slices. Clean the pork and cut into slices. Add 1tbsp of salt and starch.
2. Sprinkle 1tbsp of sesame oil onto the pork, mix evenly and preserve for some moments. Put a wok above the fire, heat it on strong heat and add 2tbsp of colza oil.
3. When the wok is hot, shift to gentle heat. Add dry red peppers and Chinese prickly ash to stir fry several times. Put the pork slices into the wok, shift to strong heat and stir fry until the pork slices change color.
4. Add the green pepper and bamboo shoots, and then stir fry. Add 1tsp of salt.
5. Add 1tsp of sugar to stir fry until the bamboo shoots become well-done. Add 1tsp of chicken powder. Stir fry evenly and then turn off the heat. Take out the dish.
Cooking tips: the bamboo shoot is delicious, sweet and crisp, rich in crude protein, fat, soluble saccharide, cellulose, inorganic salt, etc. The moderate cellulose contained in the bamboo shoot plays a positive role in relieving toxin or stimulus in the intestinal tract, stimulating the metabolism and health of the human body and preventing intestine cancer.