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Ingredients :
225 g pork fillet, cut into thick
slices
5 Chinese dried mushrooms, soaked
1 tablespoon Chinese pickled cabbage
2 tablespoons bamboo shoots
1/3 cup green hot chilies
1 leek
1 egg
2 tablespoons cornstarch
1/2 teaspoon salt
2 tablespoons chili puree
1.5 tablespoon soy sauce
1.5 teaspoon sesame see oil
Oil for deep-frying
Method :
Score the surface of the pork with criss-cross
pattern before cutting into small bite-size squares. Marinate with egg,
salt and 1 tablespoon of cornstarch. Finely chopped the pickled cabbage,
green chilies, leek, mushrooms and bamboo shoots. Heat up a wok with the
oil and deep-fry the meat until the pieces opens up like a flower.
Remove and drain. Pour off the excess oil
leaving about 2 tablespoons in the wok. Stir-fry all the chopped
ingredients, add puree and pork, blend well. Now add soy sauce and the
remaining cornstarch mixed with a little cold water. When the sauce thickens,
add the sesame seed oil. Serve hot.
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