Water bamboo and pork stir-fry

Slice the water bamboo 0.5 cm thick. Cut the pork into strips 0.3–0.5 cm thick and mix with wine, starch, a little water and part of the measured salt. Slice the ginger and mince the garlic.

Blanch the water bamboo in boiling water for 60–90 seconds and drain.

Heat 15 ml oil and stir-fry the pork, initially for 60 seconds. Continue until cooked through to at least 63°C, then rest for 3 minutes before returning it to the pan.

Heat the remaining 15 ml oil. Fry ginger and garlic for 30 seconds, add the water bamboo and fry for another 30 seconds. Return the pork, add 20 ml water, the remaining salt and stock seasoning, and stir-fry initially for 60 seconds until hot throughout.