Svinjetina sa bambusom

Za dve osobe:

• 200 grama svinjetine od buta, naseckane na štapiće
• 200 grama bambusovih izdanaka (Ne znam kako bih preveo Bamboo ShootsTo su ove trakaste stvari na slici. Ustvari izdanci koji rastu pored stabla bambusa, naseckani na trake, pasterizovani i konzervirani u malo slane vode)
• 2 kašike sojinih izdanaka (To je ovo odozgo na slici. Proklijala zrna soje, pasterizovana i konzervirana. Ja sam ih pre serviranja 10-ak minuta marinirao u soku od pola limete)
• kikiriki ulje (Imate u prodavnicama zdrave hrane, hladno ceđeno ulje kikirikija), 4-5 kašika
• dva čena belog luka
• 2 crvrne ljute papričice + jedna za dekoraciju
• dve kašike soja sosa
• dve kašike belog vina
• kašičica gustina rastvorena u 50-ak ml vode
• kašičica čili sosa
• malo bibera
• rezanci od pirinča
• malo ukoso naseckanog mladog crnog luka, zeleni deo, za dekoraciju

Vreme pripreme: 30-ak minuta.

Težina: lako.

U voku zagrejete malo ulja od kikirikija, 2-3 kašike. Ubacite sitno seckanu ljutu papričicu i beli luk. Kratko propržite, pa ubacite bambus. Dodajte malo bibera i pržite još 2-3 minuta, da bambus upije arome kikirikija, belog luka i ljute papričice. Izvadite. Dodajte u vok još malo kikirikijevog ulja i u njemu kratko pržite svinjetinu. Vratite bambus. Nalijete soja sos, belo vino i čili sos. Dajte mu još 2 minuta, a zatim dodajte vodu sa gustinom. Neka vri još 2-3 minuta.

Servirajte preko kineskih rezanaca od pirinča. Kuvaju se 3 minuta. Ukrasite sojinim izdancima, ljutom papričicom i mladim lukom.

Pork, Bamboo shoots and Soy sprouts

Serves for two:

• 200 grams of pork meat, chopped into sticks
• 200 grams of bamboo shoots, canned
• 2 tablespoons soy sprouts, canned
• peanut oil, 4-5 tablespoons
• two cloves of garlic
• 2 red hot chili peppers + one for decoration
• two tablespoons of soy sauce
• two tablespoons of Chinese rice wine
• half a spoon of cornstarch  dissolved in 50 ml of water
• teaspoon chili sauce
• some pepper
• Chinese rice noodles
• spring onions, green part, for decoration 

Preparation time: 30 minutes.

Weight: easy.

Preheat a wok. In the wok heat up a little peanut oil, 2-3 tbsp. Add finely chopped chili pepper and garlic. Fry briefly, then put the bamboo. Add a little pepper and fry for 2-3 minutes for bamboo to soak aromas of peanuts, garlic and hot peppers. Remove. Add some peanut oil and briefly fry pork. Return bamboo. Pour soy sauce, rice wine and chili sauce. Give them another 2 minutes of simmering, then add the water with cornstarch. Simmer for another ​​ 2-3 minutes.

Serve over Chinese rice noodles, cooked for 3 minutes. Decorate with soy sprouts, hot peppers and spring onions.