Ingredients (for 4 servings)

400-500 g pork (I used chops)

1 medium carrot

1/2 zucchini

1/2 cucumber

1/2 red pepper or red bell pepper

1/2 onion

2 cloves of garlic

1 piece of ginger about 2 cm

2-3 Shan’Shi wooden ear mushrooms (optional)

1/2 jar of Shan’Shi bamboo shoots

4 tablespoons Shan’Shi chili sauce

4-5 tablespoons Shan’Shi wok sauce

1/2 teaspoon 5 spices

1 teaspoon of baking soda

1/2 teaspoon sugar

How do we proceed?

Day 1 or at least one hour before preparation
cut the meat into thin slices, then put it in a casserole or in a zippered bag
add the 4 tablespoons of chili sauce, a teaspoon of baking soda and sugar
Mix leave in the fridge overnight (ideally) or at least an hour

Day 2 or after an hour we cut all the thin stick vegetables (as in the picture)


In a wok put 2-3 tablespoons of oil on high heat
when the oil is very hot, quickly add the ginger and garlic and then, immediately the meat (photo 1)

Mix vigorously until the meat turns pink and begins to form a light crust after the meat has acquired the crust, add in turn the vegetables:

  • carrot
  • pepper
  • zucchini
  • cucumber
  • Shan’shi wooden ear mushrooms
  • onion
  • bamboo shoots

Add the wok sauce and mix once more.
Attention, this whole operation must take a maximum of three minutes after we have added the carrot, so the vegetables will get their texture, color and of course nutrients.
Serve hot with basmati* rice!

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