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4
2
1 teaspoon
1
tablespoon
225 g
4
675 ml
55 g
6 pieces
115 g
1
tablespoon |
coriander roots, chopped
cloves garlic, chopped
black peppercorns, cracked
vegetable oil
lean pork, finely chopped
spring onions, chopped
veal stock
skinned peanuts
dried Chinese black mushrooms, soaked for
20 minutes, drained and chopped
bamboo shoots, roughly chopped
fish sauce |
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Method :
Using a pestle and mortar, pound
coriander, garlic and peppercorns to a paste. In a work, heat oil, add
peppercorn paste and cook for 2-3 minutes, stirring occasionally. Add pork and spring onions and
stir for 11/2
minutes. Stir stock, peanuts and mushrooms
into wok, then cook at just below boiling point for 7 minutes. Add bamboo shoots and fish sauce
and continue to cook gently for 3-4 minutes.
Serves 4-6
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