Ingredients
150 g pork leg meat, 50 g bamboo shoot cubes, and some stock as needed.
Seasonings
40 g oil, 15 g egg white, 25 g water starch, 10 g each sugar and cooking wine, 1.5 g MSG, soy sauce, chili oil, spicy broad bean paste, and salt to taste.
Instructions
1. Blanch the diced bamboo shoots in boiling water.
2. Cut the meat into 1-inch (2.5 cm) cubes; coat the meat cubes with egg white, water starch, and salt, then toss them with spicy broad bean paste and quickly stir-fry in warm oil until separated.
3. Combine sugar, salt, soy sauce, MSG, cooking wine, water mixed with cornstarch, and broth to make the sauce.
4. Heat oil in a wok, add the ingredients and prepared sauce, stir-fry a few times, then pour in the mixed sauce and stir-fry a few more times, drizzle with chili oil and serve.