Thick Purée: boil a sweet potato until soft and blend with a portion of sweet and sour for ideal thick purée consistency
NB omit red chilli to take away heat/spice
350g/12oz lean pork (or chicken)
1/4 tsp salt and 1/2 tsp ground peppercorns
15ml/1 tbsp Chinese rice wine
115g/4 oz bamboo shoots
30ml/2 tbsp plain flour
1 egg, lightly beaten
vegetable oil, for frying
15ml/1 tbsp vegetable oil
1 garlic clove, finely chopped
1 spring onion, cut into short sections
1 small green pepper, diced finely
1 fresh red chilli, seeded and shredded (optional)
15ml/1 tbsp light soy sauce
30ml/2 tbsp light brown sugar
45ml/ 3 tbsp rice vinegar
15ml/ 1 tbsp tomato purée
120ml/4 fl oz stock
Using a sharp knife, cut the lean meat into bite size cubes. Marinate with the salt, ground peppercorns and Chinese wine for about 20 minutes.
Cut the bamboo shoots into small cubes about the same size as the meat pieces. Dust the meat with flour, dip in the beaten egg and coat with more flour. Deep fry in moderately hot oil for 3-4 minutes, stir to separate the pieces. Remove.
Reheat the oil, add the meat and bamboo shoots and fry for 1 minute, or until golden. Drain.
Heat 15ml/1 tbsp oil and add the garlic, spring onion, pepper (and optional chilli). Stir-fry for 30-40 seconds, then add the seasonings with the stock. Bring to the boil, add the meat and bamboo shoots.