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Ingredients
- 1 litre/13⁄4pt chicken stock
- 2 large potatoes, diced
- 2 tablespoons rice wine vinegar
- 25g/1oz cornflour
- 100g/4oz pork fillet, sliced
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 1 carrot, cut into matchsticks
- 1 teaspoon chopped freshroot ginger
- 3 spring onions, thinly sliced
- 1 red pepper, deseeded and sliced
- 225g/8oz canned bamboo shoots, drained
Instructions
- Put the chicken stock, potatoes and 1 tablespoon of the vinegar in a
heavy saucepan and bring to the boil. Reduce the heat until the stock is
just simmering. - Mix the cornflour with 4 tablespoons water to make a paste, then stir
into the hot stock. - Bring the stock back to the boil, stirring until thickened, then reduce the
heat until it is just simmering again. - Put the pork in a glass or ceramic dish, and season with the remaining
vinegar, the soy sauce and the sesame oil. - Add the pork, carrot and ginger to the stock and cook for 10 minutes.
Stir in the spring onions, pepper and bamboo shoots. Cook for a further
5 minutes. Pour into warm serving bowls and serve immediately.
