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1
Cut the meat in 5 mm strips, and rub in the ingredients to season it.
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2
Mix all the ingredients in advance.
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3
Cut the green bell pepper vertically, take out the seeds and the white part then cut it into thin 5mm strips.
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4
Cut the bamboo shoots into about the same size as well.
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5
Pour 1 tablespoon of oil into a pan and heat.
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6
Coat the meat from Step 1 with katakuriko and stir fry while making sure the pieces don't clump together.
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7
Remove from the pan when the meat is about 80% cooked.
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8
Wash the pan and heat 1 tablespoon of oil, garlic and ginger.
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9
Then add the bamboo shoots and then the bell peppers.
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10
Add the meat from Step 3 back in and then add the ingredients around the edge of the pan.
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11
Mix together swiftly, dish it up and then it's ready!
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12
Potato version: If you're using potatoes instead of bamboo shoots.....
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13
...after Step 1, wash the potatoes, peel the skin and slice into 5 mm slices.
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14
Then further cut it into about 5 mm strips and soak in water (not listed).
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15
Cut the green bell pepper vertically into half, take out the seeds and the white part then cut it into thin 5mm wide strips.
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16
Continue the recipe normally from Step 3.
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17
Drain the potatoes from Step 8 with a colander, then complete Steps 4 & 5 and you're good to go!
