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1
Cut the red and green peppers into 3 mm slices.
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2
Also cut the bamboo shoot into 3 mm slices.
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3
Bring the pork shoulder to room temperature.
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4
First slice along the fibers into 5 mm slices, and then cut those slices into 5 mm strips.
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5
Mix together the seasoning ingredients until the egg yolk loosen.
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6
Rub into the meat well.
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7
Combine the sauce ingredients and set aside.
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8
Boil water in a frying pan.
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9
Add 1 tablespoon of both salt and vegetable oil.
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10
Add the bamboo shoot.
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11
After 30 seconds, add the peppers.
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12
30 seconds after adding the peppers, drain the water.
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13
Steaming in this way will give the peppers a vivid color!
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14
They will also be crunchy.
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15
Heat 1 tablespoon of oil in a frying pan on medium-lo heat.
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16
Add the pork and cook until the color changes.
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17
Then add the leek.
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18
Add the steamed vegetables and the sauce.
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19
Use cooking chopsticks to stir everything up and stir-fry.
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20
Make sure to thoroughly mix the sauce ingredients before adding to the pan.
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21
Once the sauce has coated all the ingredients, swirl in some sesame oil and stir it in.
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22
Arrange on a dish and it's done.
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23
It tastes great if you top it on rice.
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24
Here is the original method..
