Slice the pork into 4-5 mm thickness. Marinate with ○ seasonings and let rest for about 15 minutes.
Finely julienne all vegetables. Add red and yellow peppers for color.
Mix ● seasonings. Taste before adding katakuriko.
Boil some water, add the salt (for boiling), and start cooking the bamboo shoots.
After 2-3 minutes, add the green peppers and boil for 1 minute. Drain, then put in water to cool. This will retain the green peppers' color.
Wipe any excess water from the pork. Coat both sides with katakuriko. Line an frying pan with parchment paper. Do not oil the pan.
When one side has browned, turn each piece over. When done, remove the meat and parchment paper. If you're not concerned about calories, stir fry with oil.
When cooled, slice the pork against the fibers into about 5mm strips. Cook, then cut! This is the tip for cooking without oil.
Put the sesame oil, garlic and ginger in frying pan and turn the heat on. Cook over low heat until fragrant.
Fry the onion quickly.
Add the boiled pepper and flavoring ingredients (the katakuriko will have settled to the bottom, so mix it up before adding).
When the soup has boiled, add the pork and mix. It's done.
Serve on a dish with the sauce.
Story Behind this Recipe
This Chinese dish is yummy when we have it at the restaurant, but its high in calories... My family loves Chinese dishes, so I am trying to make low-calorie Chinese dishes that are tasty and filling.
Adjust the chicken stock and oyster sauce as they have different tastes. If you want to make it healthier, use pork fillets which have less fat, or thigh meat though it may be a bit tough. Cook quickly to keep the freshness of peppers.