Preparation time: 15 minutes.
Cooking time: 20 - 25 minutes.
Calories: 203 per portion
2 tablespoons groundnut oil
300 g (11 oz) lean pork, shredded
salt and pepper
1 small Chinese cabbage, shredded
1 tablespoon coarsely chopped hazelnuts
225 g (8 oz) can bamboo shoots, drained with juices reserved, and sliced
2 tablespoons soy sauce
1 teaspoon curry powder
pinch of chilli powder
small pinch of sugar
1. Heat the oil in a non-stick frying pan or wok, add the pork and stir-fry quickly until lightly browned. Season with salt and pepper to taste.
2. Add the cabbage, hazelnuts and a few tablespoons of the liquid from the can of bamboo shoots. Cook, stirring, for about 5 minutes.
3. Add the bamboo shoots, soy sauce, curry powder, chilli powder and sugar, mixing well. Cook gently for a further 10 minutes. Serve immediately.
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