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Ingredients
- 250 g pork fillet cut into thin slices (approx. 5 mm)
- 2 tbsp Shaoxing wine (Chinese cooking wine)
- 30 g vegetable oil
- 2 garlic cloves
- 5 cm piece fresh ginger peeled
- 1 tbsp chilli broad bean paste (see Tip)
- 20 g dried black fungus soaked, drained and cut into julienne
- 75 g canned bamboo shoots drained and cut into julienne
- 1 tsp dark soy sauce
- 1 tsp light soy sauce
- 1 tbsp white sugar
- 1 tbsp rice wine vinegar
- Nutrition
- per 4 portions
- Calories
- 746 kcal / 3133.3 kJ
- Protein
- 65.4 g
- Fat
- 33.9 g
- Carbohydrates
- 44.7 g
- Fiber
- 6.1 g
- Saturated fat
- 4.2 g
- Sodium
- 821.1 mg
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