Ingredients (for 4):
- Chives flower - 200 g
- Bamboo shoot - 1
- Salt - 1/4 tsp
- Sugar - 1/4 tsp
- Pork - 180 g
- Shiitake mushroom - 4
- Red chili - 1
- Garlic - 2 cloves
- Oil - 2 tbsp
- Chinese yellow wine - 2 tsp
- Sesame oil - 1 tsp
- Marinade
- Water - 1 tbsp
- Oyster sauce - 1 tsp
- Soy sauce - 1/2 tsp
- Chinese yellow wine - 1 tsp
- Tapioca starch - 1/2 tsp full
- Sugar - 1/4 tsp
- White pepper powder - 1/8 tsp
- Salt - 1/2 tsp
- Sesame oil - 1/2 tsp
Procedures:
1. Peel the skin of the bamboo shoot, then cut off the hard bottom. Cut into thin pieces.
2. Blanch the bamboo shoot in hot water briefly. Then drip dry.
3. Cut the bamboo shoot into shreds.
4. Cut off the flowers and bottom of the chives flower, and remove the hard fibers. Cut into sections about 4 cm long.
5. Soak the shiitake mushroom with water. Then cut into shreds when softened.
6. Remove the seeds from the red chili and then cut into shreds.
7. Cut the garlic into shreds.
8. Remove the fat and tendon from the pork, then cut into shreds.
9. Marinate the pork for 30 minutes.
10. Heat the wok without oil at medium-high level, then put the bamboo shoot in to dry them. Season with salt and sugar, then remove.
11. Pour in 1 tbsp of oil, then add the pork in to pan-fry on one side.
12. When the pork turned colour, flip it over and continue to cook until well-done. Add the garlic shreds and then sprinkle with Chinese yellow wine. Then remove.
13. Add the remaining 1 tbsp of oil into wok, then add the shiitake mushroom.
14. Add the chives flower to continue stir-fry.
15. Add the red chili and bamboo shoot. Continue to stir-fry.
16. Add the pork and continue to stir-fry.
17. Then add sesame oil and serve.
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