Hoisin-sambal pork

1 Servings

Ingredients

QuantityIngredient
¾poundsLean pork, sliced in matchsticks
1cupJulienned carrots, about (we had some baby carrots, so I used those)
1can(6-ozs.?) shredded bamboo shoots, drained and rinsed
2teaspoons(rounded) hoisin sauce, about
2teaspoons(rounded or to taste) sambal badjak, about (the brown onion and peppers one)
1teaspoon(rounded or if you dare) sambal djeroek, about (it's fairly hot)
6Kaffir lime leaves, sliced in strips, soaked in:
½cupBoiling water, about

Directions

SAUCE

Let the sliced leaves soak while you cut the pork and carrots up and then add them and their liquid to the sauce and set aside. If you haven't used them before, or at least in the dried form, they're about as 'soft' as dried bay leaves. Just use a sharp knife, accuracy isn't an issue here.

They smell very nice while soaking, too.

In a wok or large saute' pan, heat some oil and cook the pork until no longer pink in the center. Add the carrots, stirfry a minute or so, add the bamboo shoots and stir to mix in well and heat through. Add the sauce and stirfry until some of the liquid is gone and the dish is heated through again but not dry enough to begin sticking.

Serve hot over hot plain rice.

Posted to CHILE-HEADS DIGEST V3 #163 Date: Mon, 18 Nov 1996 19:16:11 -0500 From: babs@... (Babs Woods)