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1
If making this for guests, shave off the white parts of the peppers to make them more visually appealing.
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2
Cut the green and red bell peppers into 3 mm wide strips.
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3
Cut the boiled bamboo into 3 mm wide strips as well.
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4
Bring the pork to room temperature.
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5
First, cut it against the grain into 5 mm thick slices, then cut into 5 mm wide strips.
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6
Don't forget to cut it against the grain!
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7
Combine the meat seasonings and rub into the meat until there's no longer any egg yolk.
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8
Now, be sure to mix together the sauce seasonings.
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9
Mince the scallions and ginger.
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10
Prepare the katakuriko slurry as well.
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11
Heat a generous amount of oil in a wok to about 140C.
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12
Add the meat, breaking it up with chopsticks.
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13
Cook until the meat is white and about 80% of the way cooked.
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14
Fry the bamboo shoots.
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15
When the bamboo shoots are coated with oil, raise the temperature to 160C, then add the peppers and continue to fry for about 5 seconds.
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16
Drain off the excess oil from the meat, bamboo shoots, and peppers well.
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17
Heat up a frying pan and add 1 tablespoon of vegetable oil.
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18
Add the minced scallions and ginger and stir-fry over medium heat until fragrant.
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19
Be careful not to let them burn!
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20
Add all the fried ingredients and stir-fry on high heat for about 20 seconds.
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21
Drizzle the sauce seasonings around the sides of the pan and toss to coat.
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22
Add the katakuriko slurry to thicken the sauce.
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23
Drizzle 1 tablespoon of sesame oil on top, toss, and enjoy.
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24
For an easier version, see
