Summary

Ingredients

• 300 g pork
• 4 morels, dried or mushrooms
• salt
• 4 tablespoon rice wine or sherry
• 1 ½ tablespoon cornstarch
• 80 g bamboo shoot (s), cut into strips
• 80 g leeks
• 30 g iner, fresh
• 2 cloves garlic)
• 2 tablespoon vinegar (rice vinegar)
• 2 tablespoon soy sauce (Kecap asin)
• 2 tablespoon sugar
• 40 g spice paste (bean paste), hot
• some oil for frying
• possibly fish sauce (Nam Pla)
• possibly chilli

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Instructions

1. Don`t be put off by the ingredients that can be found in every Asian shop! And: it`s worth it!
2. Soak the morels in hot water, then squeeze them out and cut into strips. If you don`t like morels, you can simply use mushrooms or leave out the mushrooms altogether. Clean the meat and cut into long thin strips, season with salt. Then stir in 2 tablespoons of rice wine, 1/2 tablespoon of cornstarch and, if necessary, a little water, mix the meat in it well and let it steep until frying.
3. Finely chop the garlic and ginger, wash the leek well and cut into cubes, drain and drain the bamboo shoots. Mix the remaining rice wine, vinegar and soy sauce, stir in the sugar. Mix the cornstarch with a little water and stir into the sauce.
4. Then heat the oil in a pan (or, if you have, in a wok) and sear the meat. Add the leek, ginger, garlic and bean paste and fry for 1 minute. Add the morels and bamboo, deglaze with the sauce and bring to the boil briefly. Finally, season to taste (if you have, you should add a little nam pla). If you like it spicy, you can add some chilli!
5. Serve with basmati rice.