Sichuan Spicy Pork with Bamboo Shoots

Ingredients:

• 2 tsp thinly sliced Ginger
• 300g packaged Bamboo Shoots
• 200g pork, sliced into thin matchsticks

Marinade:

• 1 tsp Soy Sauce
• 1 tsp Shaoxing Rice Wine
• 1 tsp Sesame Oil
• 1 tsp cornstarch

Stir-fry sauce:

• 2 tbsp Soy Sauce
• 2 tbsp Shaoxing Rice Wine
• 1 tbsp Chinkiang Black Vinegar
• 1 tbsp Sesame Oil
• 1 tsp Sugar

• 1 tsp garlic puree
• 1 tsp hot chili paste
• 2 Dried chilies cut thinly
• 1/2 tsp sichuan peppercorns

• 1 Cup Chicken Stock

• 1-2 tsp chili oil to garnish

Directions:

1. Mix the pork with the Marinade ingredients and set aside for 10 minutes. Combine the Stir-fry sauce ingredients in a bowl, set aside.
2. Par-boil the bamboo shoots in boiling water with ½ tbsp of salt for about 3-5 minutes. This blanching step helps to get rid of any bad smells, flavours or impurities. Drain in a colander, running cold water through to cool the bamboo.
3. In a hot wok, add 2 tbsp of oil and when smoking flash-fry the pork, vigorously stirring about 1 minute until the color turns. Remove Pork to a dish and set aside.
4. Turn the stove to low heat, add another tbsp of oil. Cook the sliced ginger until turns light brown. Immediately add the garlic puree, chili paste, dry chili & sichuan peppercorns and stir fry for about a minute while gradually raising the heat.
5. Add the bamboo shoots and stir through well. Add the stirfry sauce to coat the mixture well. Then add the chicken stock to cover the wok's contents and braise on high heat while covered for about 5 minutes, stirring as needed.
6. When the liquid has reduced, return the pork to the wok and immediately add the cornstarch solution and stir through briskly to thicken up the remaining liquid for only about 15-30 seconds. 
7. Turn off the heat and mix through the chili oil garnish to finish off the dish.
8. Plate and serve with white rice.