Chinese Mushroom & Pepper Stir

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Green pepper		1/2
Red pepper		1/2
Shiitake mushrooms (medium)		2
Beansprouts		a handful
Swede		same as beansprouts
Pork loin		150g
Pork seasonings:
Soy sauce		1 tsp
Pepper		a little
Vegetable oil		1 tsp
Potato starch		1 tsp
Stir fry seasonings:
Water		50ml
Chicken stock granules		1/2 tsp
Salt		a pinch
Sugar		a pinch
Soy sauce		2 tsp
Oyster sauce		1 tsp
Potato starch		1 tsp
Garlic		1 clove
Sake or white wine		1 tsp
Sesame oil		1 tsp

Method

Cook

30min

Cut the pork into strips.

Mix with the pork seasonings and keep aside for 30 minutes.

This next part takes time, but will be worth it:trim the tops and bottoms off the green and red peppers (use for another recipe) and finely slice the remaining parts.

If you can, use bamboo shoots - I used swede as I didn't have any. Cut into fine strips, and the same with the shiitake mushrooms.

Trim the beansprouts and match to the same size as the other vegetables. This is the hardest part of this recipe!

Boil some water in a frying pan and add some salt and vegetable oil. Boil all the strips of vegetables for 1 minute, this will liven up the colours.

Remove the vegetables to a plate and drain away the water. Add some vegetable oil to the pan and fry the strips of pork. Remove to a plate and drain away the oil.

Add a touch of fresh oil to the pan and fry the finely chopped garlic. Return the boiled vegetables and pork to the pan and fry. Add the sake.

Add the stir fry seasonings and mix well quickly on high heat. Drizzle the sesame oil before serving.

Tips & Note

●You won't find this dish in any London restaurants - it takes too long to prepare the vegetables, that's why! You can chop all the vegetables roughly if you don't mind how it looks.

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