Spicy pork pan

Ingredients for 2 servings:

• 300 g pork
• 4 morels, dried or mushrooms
• Salt
• 4 tbsp rice wine or sherry
• 1 ½ tbsp cornstarch
• 80 g bamboo shoot(s), cut into strips
• 80 g leek
• 30 g fresh ginger
• 2 garlic cloves
• 2 tbsp vinegar (rice vinegar)
• 2 tbsp soy sauce (kecap asin)
• 2 tbsp sugar
• 40 g spice paste (bean paste), hot
• some oil for frying
• possibly fish sauce (Nam Pla)
• possibly chili

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Don’t be put off by the ingredients; you can buy them in any Asian store! And: It’s worth it! Soak the morels in hot water, then squeeze out the excess water and cut into strips. If you don’t like morels, you can simply use button mushrooms or leave them out altogether. Clean the meat and cut into long, thin strips, season with salt. Then mix 2 tablespoons of rice wine, 1/2 tablespoon of cornstarch, and a little water if needed, until smooth. Mix the meat in it well and let it simmer until ready to fry. Finely chop the garlic and ginger, wash the leek well and dice it, drain the bamboo shoots and let it drain. Mix the remaining rice wine, vinegar, and soy sauce, stir in the sugar. Mix the cornstarch with a little water and stir into the sauce. Then heat the oil in a pan (or in a wok if you have it) and sear the meat until crisp. Add the leek, ginger, garlic, and bean paste and cook for 1 minute. Add the morels and bamboo shoots, deglaze with the sauce, and bring to a boil briefly. Finally, season to taste (if you have it, add a little nam pla). If you like it spicy, add a little chili! Serve with basmati rice.