You may also like
Categories:
pork teriyaki sauce oil carrots red pepper bamboo shoots Beansprouts chicken cornflour cayenne pepper
Viewed: 34 - Published at: 7 years agoIngredients
- 250 g pork, cut into thin strips
- 6 tbsp teriyaki sauce
- 2 tbsp oil
- 2 None carrots, peeled and cut into sticks
- 1 None small red pepper, deseeded and cut into small pieces
- 1 None leek, sliced
- 225 g can sliced bamboo shoots, drained
- 100 g beansprouts
- 1 litre chicken stock
- 2 tbsp cornflour, mixed with a little cold water to form a smooth paste
- None None Cayenne pepper, to taste
Method
- Place the pork and 2 tbsp teriyaki sauce into a bowl and marinate for 30 mins.
- Heat the oil in a saucepan and fry the pork until browned. Add the carrots, pepper, leek, bamboo shoots, bean sprouts, stock and remaining teriyaki sauce. Bring to a boil, then stir in the corn starch and bring to a boil again. Season with salt and cayenne pepper. Serve.
