Ingredients: 150 grams sour bamboo shoots, 120 grams lean porkmeat, one green pepper, one red pepperJiang 10 grams, garlic 10 gramsMarinade for meat: 1/8 teaspoon saltsoy sauce 1 tablespoon, cooking wine 1 tablespoonCornstarch 1 teaspoon, water 2 tablespoonsSesame oil 1 tablespoon
Cooking sauce:Monosodium glutamate 1/4 teaspoonMethod:1. Slice the green and red peppers and sour bamboo shoots, marinate the lean pork for 10 minutes.2. Heat one tablespoon of oil in a pan until it is three-quarters hot, then add the pork and cook until it changes color, remove and set aside.3. Add the remaining oil to the pan, stir-fry the Jiang and garlic until fragrant.4. Add the sliced green and red peppers and sour bamboo shoots, stir-fry until they are half-cooked.5. Add the cooked pork back into the pan and mix well.
6. Just before removing from heat, add a small amount of monosodium glutamate and mix evenly.Tip:Rinse the sour bamboo shoots thoroughly before slicing.

There is already salt in the marinade, so no additional salt is needed.

Cut the green and red peppers into threads, and cut the lean meat into threads. Marinate with marinade for 10 minutes.
Heat a large spoon of oil in the pot; when it is about 3 mature, add the lean meat and stir-fry until it changes color, then remove and set aside.
Use the remaining oil to sauté the ginger and garlic paste until fragrant.
Add the green and red pepper threads and the pickled bamboo shoots threads, stir-fry until they are slightly cooked.
Add the marinated meat threads and stir-fry evenly.
Just before removing from heat, add a little chicken essence and stir-fry evenly.

Tip:
Rinse the pickled bamboo shoots thoroughly first before cutting them into threads.There is already saltiness due to marination; no additional salt is needed.