1 pack of pickled cabbage, 110g(1/4lb.) streaky pork, 1 pack of crunchy bamboo shoots, 1 tomato, 1 leek, 1t oil, 2 cups of stock.
1t salt, some ground white pepper, some Chinese rose wine, some sesame oil.
1. Rinse and slice pickled cabbage.
2. Rinse and thinly slice streaky pork; Rinse and thinly slice bamboo shoots; Blanch the pork and bamboo shoots in boiling water for 30 seconds; Remove and immediately rinse in running water for a while; Pat dry.
3. Rinse and slice tomato; Rinse and cut leek into sections.
4. Heat a wok with 1t oil; Add pickled cabbage, streaky pork and bamboo shoots to the wok, and stir-fry till fragrant; Add 2 cups of stock, tomato and seasonings; Bring to the boil over a high heat; Skim off the foam and blood clots on the surface; Cook over a medium heat for 5 minutes; Garnish with leek. Ready to serve.
Before slicing, it is better to put the streaky pork in a fridge for 20 minutes so it will be easier to cut.