Two serving size, preparation time=20-30 minutes, cooking time=6 minutes
| Main ingredients: | |
|---|---|
| Chicken or pork | 300g |
| Julienned fungus | 100 g |
| Julienned can bamboo shoots | 200 g |
| Seasonings: | |
|---|---|
| Salt | 3 g-5 g |
| Soya sauce | 15 ml |
| Chinese vinegar | 30 ml |
| Green onion | 1 |
| Ginger | 15 g |
| Garlic | 15 g |
| Chinese cooking wine | 5 ml |
| Sesame oil | 3ml |
| Szechuan pickle chili | 40 g |
| Chinese cooking wine | 1 tsp |
| Sugar | 15 ml |
| Water | 45 ml |
| Water Starch | 15 ml |
| Starch | 2 tsp |
Direction:
- Julienne the chicken or the pork
- Mix the chicken or the pork with starch for 10 -20 minutes
- Mince the ginger and garlic
- Put green onion into a bowl and mix with soya sauce, vinegar, cooking wine, sugar, salt, sesame oil, water and water starch (sweet and sour sauce)
- Heat the oil in the wok; add meat and wait for all their color are changed.
- Switch to low temperature; put the meat on one side of the wok.
- Add chili, ginger and garlic
- When the smell come out, well mix them
- Add bamboo shoots and fungus and wok for 2 minutes
- Add the sauce into the wok
- When the sauce becomes sticky, the dish is done.
