Ingredients
500 g spring bamboo shoots (about 1 lb), 100 g fatty pork belly.
Seasonings
Salt 1/2 teaspoon, MSG a pinch, Sichuan Pixian broad bean paste 3 tablespoons, soy sauce and cornstarch slurry 2 teaspoons each, fresh milk 200 ml (about 3/4 cup), vegetable oil 75 ml (about 1/3 cup).
Steps
1. Cook the spring bamboo shoots in boiling water for about 10 minutes, then remove and rinse under cold water until cool, drain well, and cut into chunks; wash the pork belly with some lean meat and slice it.
2. Heat vegetable oil in a wok over medium heat until it reaches about 350°F (moderate temperature), add the sliced pork and stir-fry until separated, then add salt and Pixian broad bean paste, stir-frying until the oil turns red. Add the bamboo shoot pieces, fresh stock, soy sauce, and MSG, bring to a boil and cook for about 3 minutes. Thicken the sauce with a cornstarch slurry, then remove from the wok and plate.