Ingredients
- 2 green onions
- 3/4 winter bamboo shoots
- 3/8 stock
- 1/4 cloud ear black fungus
- 190 gr boned pork shoulder
- 120 ml water chestnuts
- 30 ml peanut oil
- 16 ml szechuan sauce (hot)
- 7 ml dark soy sauce
- 6 slices of ginger root (thin)
- 2 slices with the (grain)
stirring until sauce reduces to almost nothing. Add green onions at last minute. Serve.
