Summary

Ingredients

• 250 g pork or turkey or chicken breast
• 0.25 stick ¼ leek
• 2 cloves garlic
• 1 small Glass bamboo shoot (s)
• 4 g iner, fresh, approx.
• 4 tablespoon sake
• 1 tablespoon sugar, possibly brown
• 1 tablespoon, leveled cornstarch
• 2 tablespoon tomato paste
• 2 teaspoons vinegar (apple cider vinegar)
• salt
• some oil

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Instructions

1. Rinse the meat with cold water and, after dabbing dry, cut into bite-sized cubes and season with salt. Cut the leek into thin rings, drain the bamboo shoots, and chop the ginger and garlic very finely.
2. Now mix the cornstarch with a little water, mix the sake with a pinch of salt, vinegar and sugar in another bowl and then mix in the dissolved cornstarch. Now heat the oil in a pan and sear the meat, then add the garlic, ginger and leek to the pan and fry everything until the meat is completely cooked.
3. Then add the tomato paste and bamboo shoots to the pan and fry briefly. Finally add the sake, vinegar and starch mixture and season to taste. (If necessary, more dissolved cornstarch or water can be added until the desired consistency is reached - that is a matter of taste)! Egg noodles or rice also taste very good.